Creamy Mushroom Soup

By MrsWheelbarrow, posted 11 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

With this recipe, MrsWheelbarrow takes a classic home cook recipe and elevates it to elegant dinner party fare. First, she has you make a reinforced stock by simmering the mushroom stems in chicken broth. Then, in a move that evokes the fastidiousness of culinary school, she instructs you to "beautifully and precisely chop" 1 1/2 pounds of mushroom caps into a 1/2-inch dice. Halfway through, you will likely be cursing both her and us, but trust us: it's worth it. And that's really the bulk of the work. The chopped mushrooms slowly cook down with shallots, thyme and rosemary, and then you deglaze them with a generous swig of Cognac, combine the mushrooms with the reinforced stock and finish with a swirl of cream and a heap of freshly chopped chives. The resulting soup is a lovely balance of delicately creamy and intensely mushroomy, with layered undertones of herbs and Cognac. - A&M

I often find amazing mushrooms, both wild and cultivated, at our local farmers market. I've made this soup with cremini, shitake, button, hen of the woods, oyster, chanterelle, and many other local wild types. This soup is velvety and satisfying.

Serves 6

1 pound mixed mushrooms, cleaned, stems separated from caps
1 pound cremini mushrooms, cleaned, stems separated from caps
.5 cups minced shallot
6 sprigs thyme
1 sprig rosemary
.25 cups cognac
3 tablespoons olive oil
Salt & Pepper
4 cups rich homemade chicken stock
.25 cups whipping cream
.25 cups chopped chives

Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
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.
Turn up the heat and add the cognac. Flame it if you're feeling really chef-y.
Strain the mushroom stems from the chicken broth.
Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
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.

Comments (21)Add yours

Lizthechef 6 months ago: 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!
CCMcK_83 6 months ago: 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.
hope.thurman 7 months ago: 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!
MrsWheelbarrow 7 months ago: Hope you enjoy it! I just made it again last week to rave reviews.
JenniferF 8 months ago: This was very tasty. I used veggie stock with good results.
Veronica 10 months ago: 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!
Veronica 10 months ago: 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!
FreshLemonZest 10 months ago: This definitely needs to happen in my home this week.
lacerise 10 months ago: 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.
BigGirlPhoebz 10 months ago: I cannot wait to try this--it looks so decadent and delightful!
testkitchenette 10 months ago: sounds delish!
testkitchenette 10 months ago: sounds delish!
luvcookbooks 10 months ago: the most beautiful soup plate ever in the photograph
amanda 10 months ago: Thank you. It's very old, comes from my husband's family.
amanda 10 months ago: and is monogrammed, which I find kind of amusing. Does anyone get plates monogrammed anymore?
recipegal 10 months ago: This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
recipegal 10 months ago: This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
JackieK 10 months ago: This soup looks delicious and refreshing. I love that although it's a creamy soup there isn't all that much cream involved.
Oui, Chef 10 months ago: Congratulations on making the finals, this recipe looks terrific, I can't wait to try it. Good Luck!
Maria Teresa Jorge 10 months ago: Congratulations, amazing recipe. I'm voting for this one.
MrsWheelbarrow 11 months ago: 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."

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Creamy Mushroom Soup

Amanda & Merrill's Notes:

Serves 6

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