by MrsWheelbarrow
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A&M's Testing Notes:
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1 pound
mixed mushrooms, cleaned, stems separated from caps
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1 pound
cremini mushrooms, cleaned, stems separated from caps
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.5 cups
minced shallot
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6
sprigs thyme
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1
sprig rosemary
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.25 cups
cognac
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3 tablespoons
olive oil
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Salt & Pepper
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4 cups
rich homemade chicken stock
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.25 cups
whipping cream
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.25 cups
chopped chives
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Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
Ask the hotline about this step!In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
Ask the hotline about this step!Beautifully and precisely chop the mushroom caps into a 1/2" dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don't stick. Remove the thyme and rosemary.
Ask the hotline about this step!Turn up the heat and add the cognac. Flame it if you're feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
Ask the hotline about this step!Strain the mushroom stems from the chicken broth.
Ask the hotline about this step!Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
Ask the hotline about this step!Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.
Ask the hotline about this step!So glad you enjoyed it. It's light and filling at the same time, right?
Made this for dinner last night. Didn't have any cognac on hand so used some Apple Jack in its place which added just a tiny touch of sweetness and worked great. Such a satisfying and delicious soup.
What a nice idea! So glad you enjoyed it.
A great technique, MrsWheelbarrow. Simple with a respectable degree of finesse.
I just made this soup and it's delicious! I added a bit of butter with the mushrooms because I can't resist mushroom sauteed in butter.
I made it with a vegetable broth for a vegetarian theme.
The last little garnish I added to each bowl was a dab of Creme Fraiche and chives.
This is, by far, my favorite cream of mushroom soup I've ever made. Perfect!
Thanks so much!
congrats! My mom picked this to be the soup course for her birthday luncheon tomorrow. She (and I!!) can't wait to try this. She even offered to be the sous chef and do all of the chopping! Chicken stock is on the stovetop now.
I'm so flattered! I hope you both enjoy it and happy birthday to your Mom!
reminds me of my favorite Rachel Ray Mushroom Bisque with the cognac...delicious!
THIS is going to be dinner tonight! It is freezing here (well, it's freezing there, too, now that I think about it - we are basically in the same weather zone!) I look forward to warming up with this delicious soup. Thx for sharing!
Hello, Mrs. Wheelbarrow! Tonight was my second time making this delicious soup and, despite the fact that I am just now seeing the additional instructions you added in the remarks, I think it is wonderful. The chopping wasn't as horrible as I'd expected and it all came together quite easily. What I like most is that you managed to get so much flavor out of relatively few ingredients. (I am sure if you sent a message to Amanda or Merrill they would make sure your additional instructions are added to the recipe itself.)
Hi Rhonda, I took your suggestion and wrote to A&M to see if they will fix up the recipe here. I'm so glad you like the soup. I recently made a batch - first time in awhile - and topped my portion with crispy pancetta bits.
Yummmm:) Absolutely divine! :)
I can never get enough of my favorite soups of all ....this hearty mushroom cream soup!
I've hunted it down & enjoyed in many wonderful restaurants in different countries..Delhi, Bangalore in ndia, Basel, Geneva in Switzerland, Alsace, Paris in France, California USA, Nantucket EastCoast.. & so on...."each" time I went to heaven & back lol ... as my love for mushrooms is almost as passionate as my passion for Music!! (which is well known to many on Youtube, as "ritupm" :) Thanks a million for this recipee ...can't "wait" to try it out...since "love" cooking too! :) Best Always! Ritu, San Francisco/Silicon Valley Bay Area...California, USA. 16th Jan. 2011. 4:00amPST! :)
This reminds me of the mushroom soup we ate in Poland, which was divine. I am definitely trying it over the weekend!
This sounds like something my husband would love!
I hope you try it. Definitely a favorite in this house!
I made your soup (sans Cognac) and it was delicious. My husband finished his bowl before I could sit down!
Nuts - just read your additional instruction - but I think mine will taste fantastic anyhow, thanks to a great recipe that replaces my mushroom soup as of today!
Made this soup tonight for friends, but ended up adding close to double the amount of cream, and a splash or two more of congnac. I was also very generous with the salt. Everyone loved it thought. I served it with toasted baguette slices, rubbed with garlic. A hit.
Great ideas! :)
Best...keep up the cooking n celebration of life...with friends! :)
Ever since I saw the movie Julia and Julie I've been wanting to make something with mushrooms. She kept saying "don't crowd the mushrooms" and it just made my mouth water for a little taste! This soup looks great, light and hearty at the same time. Going to get ingredients tomorrow!
Hope you enjoy it! I just made it again last week to rave reviews.
So enjoyed meeting you last night! This recipe was the first thing I thought of when planning a dinner party for next weekend--can't wait to make your soup--THANK YOU!
So enjoyed meeting you last night! This recipe was the first thing I thought of when planning a dinner party for next weekend--can't wait to make your soup--THANK YOU!
This definitely needs to happen in my home this week.
i made the soup this wkend and wasn't thrilled with the outcome. i'm fastidious about reading recipe directions, but just realized that i didn't see that the pot of simmering mushroom stems in broth was supposed to be covered!! obviously it affected the outcomein that there wasn't enough liquid in the soup to be able to really call it soup. i was wondering what you were raving about. i blew it. so, everyone, make sure to cover your pot or your precious mushroom broth will evaporate....before your very eyes.
LOL! :) ...Your candor cracked me up! :) hahahaha ..
Better luck next time:)
We live n learn...don't we. :)
Best, Always. ...& thanks for letting others know...by sharing your misstep candidly. Do appreciate that. :) Ritu (ritupmehta@yahoo.com)...San Francisco Bay Area....California. :)
I cannot wait to try this--it looks so decadent and delightful!
sounds delish!
sounds delish!
the most beautiful soup plate ever in the photograph
Thank you. It's very old, comes from my husband's family.
and is monogrammed, which I find kind of amusing. Does anyone get plates monogrammed anymore?
This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
This soup looks delicious and refreshing. I love that although it's a creamy soup there isn't all that much cream involved.
Congratulations on making the finals, this recipe looks terrific, I can't wait to try it. Good Luck!
Congratulations, amazing recipe. I'm voting for this one.
Truly need to add the instruction: "cook mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges."
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Absolutely scrumptious and elegant! I made this for a weekday lunch and I decided to serve it in our finest china! My son ate two bowls:). Love the combination of mushrooms and cognac and the technique of adding cream at the end was over the top. Thanks so much for sharing this recipe!