Super Creamy Mushroom Soup

By AM Northwest Staff

2 ounces dried mushrooms (approximately 1 cup)

4 cups chicken stock

2 tablespoons butter

6 to 8 ounces fresh mushrooms, trimmed and sliced

1/4 tsp. Cayenne pepper

1/2 tsp white pepper, freshly ground

1/2 tsp. Kosher salt

1/4 cup sweet onions

1/4 cup dry sherry

1 cup heavy cream

1/2 cup sour cream

minced fresh parsley leaves

In a saucepan cover the dried mushrooms with the chicken stock. Bring to a boil then cover and turn the heat to low. Simmer until tender, about 10 minutes.

Melt the butter in skillet over medium-high heat. Add the fresh mushrooms, cayenne, white pepper and salt. Cook, stirring occasionally until they release their liquid.

Once the fresh mushrooms begin to brown transfer the cooked and re-hydrated dried mushrooms to the skillet with a slotted spoon. Immediately add the white onion. Continue cooking (approximately 3 minutes). Remove from heat immediately when they begin to brown.

Measure the mushroom cooking liquid and add water to make 4 cups. Add the sherry, heavy cream and mushroom. Heat through and serve with a dollop of sour cream and a sprinkle of fresh parsley leaves.

 

Courtesy of Ken Hoyt

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