📝 About This Recipe
This luxurious soup is a celebration of the earthy, deep flavors of wild and cultivated mushrooms, elevated by the silken richness of high-quality dairy. Rooted in the French 'Velouté' tradition, it balances the intensity of sautéed fungi with the delicate sweetness of heavy cream and cultured butter. It is more than a simple starter; it is a comforting, sophisticated bowl of liquid gold that showcases how humble ingredients can be transformed into culinary art.
🥗 Ingredients
The Mushroom Base
- 16 ounces Cremini Mushrooms (sliced thin)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 1/2 ounce Dried Porcini Mushrooms (rehydrated in 1/2 cup hot water)
Aromatics and Fats
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Olive Oil (extra virgin)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 teaspoons Fresh Thyme (leaves only, chopped)
The Liquid Gold
- 1/4 cup All-Purpose Flour (to thicken the roux)
- 1/2 cup Dry Sherry or White Wine (use a crisp Sauvignon Blanc if using wine)
- 4 cups Vegetable or Chicken Stock (low sodium)
- 1 cup Heavy Cream (at room temperature)
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Truffle Oil (optional, for finishing)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini in 1/2 cup of boiling water for 15 minutes. Once soft, chop them finely and reserve the soaking liquid, straining it through a coffee filter to remove any grit.
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2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium-high heat until the butter foam subsides.
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3
Add the fresh sliced cremini and shiitake mushrooms to the pot. Sauté them undisturbed for 3-5 minutes to develop a deep golden-brown crust before stirring. This 'searing' step is crucial for flavor.
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4
Once the mushrooms have released their moisture and browned, add the remaining 2 tablespoons of butter along with the diced onions. Sauté for 5 minutes until the onions are translucent.
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5
Stir in the minced garlic, chopped thyme, and the rehydrated porcini mushrooms. Cook for 1-2 minutes until the garlic is fragrant but not browned.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, coating the mushrooms in a thick paste.
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7
Deglaze the pot by pouring in the sherry or white wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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8
Slowly whisk in the stock and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce the heat to low.
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9
Simmer the soup uncovered for 15-20 minutes. The liquid should reduce slightly and thicken into a velvety consistency.
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10
For a smoother texture, use an immersion blender to pulse the soup. I recommend blending only half of it to keep some chunky mushroom pieces for texture.
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11
Stir in the heavy cream. Let the soup warm through for 2-3 minutes on low heat, but do not let it come to a hard boil once the cream is added.
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12
Season with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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13
Ladle the hot soup into warmed bowls. Garnish with fresh chives and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Don't wash mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming waterlogged. For the best flavor development, let the mushrooms brown thoroughly in the initial step—color equals flavor. Always use room temperature cream to prevent the soup from 'breaking' or curdling when it hits the hot liquid. If the soup is too thick, thin it with a splash more stock; if too thin, simmer for another 5 minutes before adding the cream. For a vegetarian version, ensure you use a high-quality vegetable stock rather than chicken stock.
🍽️ Serving Suggestions
Serve alongside a warm, crusty sourdough baguette for dipping. Pair with a crisp glass of Chardonnay or a dry Sherry to complement the earthy notes. A simple side salad with a bright lemon vinaigrette provides a perfect acidic contrast to the rich cream. Top with homemade garlic butter croutons for an extra crunch. Serve as a sophisticated starter for a roast beef or herb-crusted chicken dinner.