mushroom soup
basically any mixture of mushrooms is fine: fresh button, white, po. one neat trick is to microwave dried mushrooms in stock to reconstitute them. remove them and saute them with the fresh mushrooms, and then use the stock as normal with a mushroomier flavor.
either chop or just smash mushrooms. melt butter or olive oil, add mushrooms, salt, pepper. mushrooms have a lot of moisture, so go for medium high heat to evaporate the water, once they stop steaming and start browning / sticking to the bottom (5-10 min) reduce the heat to medium.
chop a few cloves of garlic and an allium (leek, onion, etc.) and add to the pan once the mushrooms start browning. just looking for alliums and garlic to soften, not brown.
once softened, make a veloute: add about a tablespoon of flour per ~8 oz of mushrooms. mix, . deglaze with a bit of wine, sherry, or shaoxing wine.
add stock or water and bay leaf, simmer for at least 10 minutes or much longer if desired. add in milk and blend with hand blender, tasting and adding salt, pepper, lemon juice as needed. garnish with herbs (parsely, chives, etc.) and good olive oil.
notes
- for vegan soup, use olive oil instead, and use crustless bread as a thickener instead of milk or cream
tags: soup, mushrooms