Mushroom Soup
 
 
Author:
Ingredients
  • 32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 large leek, white and light green part only, washed and sliced
  • 6 cloves garlic, smashed
  • 12-15 sprigs thyme, tied in a bundle
  • 1 large Idaho potato, peeled and cut into ¾ inch cubes
  • 8 cups chicken stock
  • 4 oz dry sherry
  • 2 tsp white truffle oil
  • palmful of parsley leaves
  • salt & pepper
  • chopped parsley, for garnish
Method
  1. In a large soup pot heat the olive oil and butter.  As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds.  Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper.  Saute over medium heat for 5-6 minutes.  Add the mushrooms and garlic and cook for 8-10 minutes.
  2. Next add the potato and chicken stock.  Bring to a boil, lower heat and simmer for one hour.  After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes.  Remove thyme bundle.
  3. Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth.  As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again.  Those types of things don't get me upset.
  4. Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine.  As I mentioned above, please don't skip these last two ingredients.  Trust me.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2011/01/18/mushroom-soup/