Wild Mushroom Soup With Sherry and Thyme
This hearty Wild Mushroom Soup is the ultimate comfort soup. This recipe calls for both dried wild mushrooms soaked in sherry, and cremini mushrooms for a delicious, savory, earthy soup.
Servings 6 people
- 1 ounce dried porcini mushrooms (can use dried chantrelle also)
- 3/4 cup good sherry
- 2 tablespoons extra virgin olive oil
- 2 cups white onions
- 1 pound cremini mushrooms, cleaned and sliced with stems
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely diced
- 4 tablespoons all purpose flour
- 4 cups chicken stock smoked if you have it
- 8 sprigs thyme, tied with string
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked pepper
- 1/2 cup crème fraîche
Rehydrate Dried Mushrooms
Place dried porcini mushrooms in a small bowl and add sherry. Soak for at least 30 minutes, no more than an hour. Stir to make sure the sherry incorporates with all the dried mushrooms.
After re-hydrated, strain the liquid from the mushrooms, and keep the strained liquid. Dice up the re-hydrated mushrooms prior to putting into the soup.
For the Wild Mushroom Soup
In a 3 quart soup pot over medium heat add olive oil and white onions. Saute for 8 - 10 minutes or until soft. Next add cremini mushrooms and continue to stir for another 15 - 18 minutes or until they start browning. Add butter and garlic and stir until the butter is melted.
Add flour and continue to stir for another 3 minutes to make the roux. Add stock, sherry, thyme, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will slightly thicken.
In a separate medium sized bowl add the crème fraîche and place one cup of the hot soup mix in the bowl and stir. This will temper the cream and keep it from curdling. Place the entire mix back into the soup and stir, bringing back to a simmer for another 10 minutes. Salt and pepper to taste as needed.
Serve with your favorite crusty bread.
Optional: Take butter and saute more mushrooms for a fun topping. The fried mushrooms are a great finish. Cook the mushrooms at a medium-high heat to get a nice sear on the sliced mushrooms.
*This recipe was adapted from a cooking class taken at the Viking HomeChef Store and Cooking School in San Francisco around 2003.