📝 About This Recipe
This luxurious Milchig specialty elevates the humble mushroom into a sophisticated, silk-textured masterpiece. By blending earthy cremini, robust shiitake, and delicate oyster mushrooms with a rich butter-cream base, we achieve a profound depth of flavor that rivals any high-end bistro. It is the perfect comforting starter for a Shabbat dairy lunch or a cozy weeknight dinner that feels like a celebration.
🥗 Ingredients
The Mushroom Base
- 16 ounces Cremini (Baby Bella) Mushrooms (cleaned and thinly sliced)
- 4 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 1/2 ounce Dried Porcini Mushrooms (reconstituted in 1/2 cup hot water)
- 4 tablespoons Unsalted Butter (high quality, Chalav Yisrael if preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
Aromatics and Liquid
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 3 tablespoons All-Purpose Flour (to thicken the roux)
- 4 cups Vegetable Broth (low sodium, high quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup Heavy Cream (at room temperature)
Seasoning and Garnish
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (finely snipped for garnish)
- 1 teaspoon Truffle Oil (optional, for a gourmet finish)
👨🍳 Instructions
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1
Place the dried porcini mushrooms in a small bowl with 1/2 cup boiling water. Let soak for 15 minutes, then chop the mushrooms finely and strain the liquid through a coffee filter to remove grit; reserve both.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium-high heat until the butter begins to foam.
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3
Add the sliced cremini and shiitake mushrooms to the pot. Sauté for 8-10 minutes without stirring too frequently at first, allowing them to release their moisture and develop a deep golden-brown crust.
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4
Once the mushrooms are browned, remove about 1/2 cup of the prettiest slices and set them aside on a plate to use as a garnish later.
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5
Reduce heat to medium. Add the diced onions to the pot and sauté for 5 minutes until translucent and soft.
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6
Stir in the minced garlic, fresh thyme, and the chopped rehydrated porcini mushrooms. Cook for 1-2 minutes until the garlic is fragrant.
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7
Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a 'roux' that will thicken the soup.
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8
Pour in the white wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the wine simmer for 2 minutes until reduced by half.
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9
Slowly whisk in the vegetable broth and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 15 minutes.
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10
Using an immersion blender, pulse the soup a few times. You want to thicken the base while still leaving plenty of chunky mushroom pieces for texture. (Alternatively, blend 1/3 of the soup in a standard blender and return to the pot).
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11
Stir in the heavy cream and season with kosher salt and freshly cracked black pepper. Simmer for another 5 minutes to allow the flavors to meld (do not let it reach a hard boil once the cream is added).
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12
Taste and adjust seasoning. Ladle into warm bowls, top with the reserved sautéed mushrooms, a sprinkle of fresh chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Don't wash mushrooms under running water; they act like sponges. Instead, wipe them with a damp paper towel to prevent them from becoming soggy. For a deeper flavor, use a mix of at least three types of mushrooms; the variety of textures and earthiness is key. Always use room temperature cream to prevent curdling when adding it to the hot soup base. If the soup is too thick, add a splash more broth; if too thin, simmer uncovered for an extra 5-10 minutes before adding the cream. To make this even richer, you can swap half of the vegetable broth for a mushroom-specific stock.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread or a crusty baguette for dipping. Pairs beautifully with a crisp, chilled glass of Chardonnay or a dry Riesling. Serve alongside a fresh arugula salad with shaved parmesan and a lemon vinaigrette to cut through the richness. Top with homemade garlic-butter croutons for an extra crunch. Great as a starter for a dairy-based pasta dinner like Fettuccine Alfredo.