Mushroom Soup with Port
Recipe By
iane Rossen Worthington
Serving Size : 4
1 ounce dried mushrooms -- such as shiitake or porcini
4 cups chicken broth -- or vegetable broth
1/4 cup unsalted butter -- (1/2 stick)
1 medium onion -- finely chopped
3/4 pound cremini mushrooms -- thinly sliced
3 tablespoons all-purpose flour
Salt and white pepper
2 teaspoons soy sauce
1 cup half-and-half
5 tablespoons port wine -- tawny, or dry sherry
2 tablespoons finely chopped fresh parsley -- for garnish
1. In a medium saucepan, combine the dried mushrooms and broth and bring to a boil. Cover and simmer for 5 minutes. Lift the mushrooms out of the pan. Strain the broth into a bowl, and add the mushrooms to the broth. Set aside.
2. In a medium soup pot, melt the butter over medium heat. Add the onion and sauté, stirring occasionally, for 3 minutes, or until soft. Add the cremini mushrooms and sauté for another 3 minutes, or until softened. Sprinkle with the flour and salt and pepper. Stir for 1 minute to cook the flour and coat the mushrooms. Whisk in the strained broth, with the mushrooms, add the soy sauce, and simmer for 15 minutes, partially covered.
3. With a hand blender, blend the soup until it is roughly pureed, with some texture remaining. Or transfer to a regular blender, in batches, and roughly puree; return to the pot. Add the half-and-half and port, bring to a simmer, and simmer for 2 minutes, or until the alcohol has burned off. Taste for seasoning.
4. To serve, ladle into soup bowls and garnish with the chopped parsley.
Source:
"The Taste of The Season"
Recipe By
iane Rossen WorthingtonServing Size : 4
1 ounce dried mushrooms -- such as shiitake or porcini
4 cups chicken broth -- or vegetable broth
1/4 cup unsalted butter -- (1/2 stick)
1 medium onion -- finely chopped
3/4 pound cremini mushrooms -- thinly sliced
3 tablespoons all-purpose flour
Salt and white pepper
2 teaspoons soy sauce
1 cup half-and-half
5 tablespoons port wine -- tawny, or dry sherry
2 tablespoons finely chopped fresh parsley -- for garnish
1. In a medium saucepan, combine the dried mushrooms and broth and bring to a boil. Cover and simmer for 5 minutes. Lift the mushrooms out of the pan. Strain the broth into a bowl, and add the mushrooms to the broth. Set aside.
2. In a medium soup pot, melt the butter over medium heat. Add the onion and sauté, stirring occasionally, for 3 minutes, or until soft. Add the cremini mushrooms and sauté for another 3 minutes, or until softened. Sprinkle with the flour and salt and pepper. Stir for 1 minute to cook the flour and coat the mushrooms. Whisk in the strained broth, with the mushrooms, add the soy sauce, and simmer for 15 minutes, partially covered.
3. With a hand blender, blend the soup until it is roughly pureed, with some texture remaining. Or transfer to a regular blender, in batches, and roughly puree; return to the pot. Add the half-and-half and port, bring to a simmer, and simmer for 2 minutes, or until the alcohol has burned off. Taste for seasoning.
4. To serve, ladle into soup bowls and garnish with the chopped parsley.
Source:
"The Taste of The Season"