Three-Mushroom Soup
Makes: 12 1/2 cups Active Time: 30 min Total Time: 50 min
2 tsp + 6 Tbsp Butter, divided
2 pkgs (8 oz each) sliced baby bella mushrooms, reserve 1 cup
1 pkg (8 oz) chopped onions
3 peeled shallots, chopped
2 cloves garlic, chopped
2 pkgs (5 oz each) shiitake mushrooms
3.5 oz oyster mushrooms
6 tbsp flour
2 cartons (32 oz each) vegetable culinary stock
1 bay leaf
2 sprigs fresh thyme
salt and pepper to taste
1/2 pint (8 oz) heavy cream
extra-virgin olive oil
You'll need: handheld or conventional blender
Add 2 tsp butter to saute pan on MEDIUM. Add reserved cup of mushrooms.
Cook, stirring, 3-5 min, until browned and tender. Set aside for garnish.
Melt remaining 6 Tbsp butter in stockpot on MEDIUM. Add onions, shallots,
and garlic; cook, stirring, 4-5 min, until soft but not browned. Add
remaining mushrooms. Cook, stirring, about 5 min, until softened. Add
flour. Cook, stirring, 2-3 min, until thickened. Add stock, bay leaf, and
fresh thyme. Bring to boil. Reduce heat to simmer on MEDIUM about 20 min
uncovered. Season to taste with salt and pepper. Remove bay leaf and thyme
sprigs. Lower heat and puree soup with blender (see chef tip*). If using
standard blender, return soup to pan. Stir in heavy cream. Adjust
seasonings. Ladle into warmed bowls. Top each serving with a drizzle of
black truffle oil and reserved mushrooms.
Chef Tip(s): * If using a standard blender, allow soup to cool for 15
min before pureeing and never fill the blender more than 1/3 full.
Puree in batches and leave the lid slightly ajar to allow steam to
escape.
Nutrition Info: Each serving (about 1 cup) contains 180 calories, 10g
carbohydrate (2g fiber), 2g protein, 13g fat (9g saturated fat), 45mg
cholesterol and 115mg sodium.
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