The weather is changing, and soon it will be time to chase away chilly temperatures with hearty meals. Soup is a tasty way to warm up fast, and many soups are full of healthy and nutritious ingredients. With their earthy, umami flavor, mushrooms sometimes are an afterthought instead of an ingredient to build meals around. But in the following recipe for “Cream of Mushroom Soup” from “The Culinary Institute of America Book of Soups” (Lebhar-Friedman Books) by The Culinary Institute of America, these humble fungi get to be the center of attention. Cremini, oyster, and white mushrooms are equally at home in this recipe, or home cooks can experiment with a blend of mushrooms as they desire.
Cream of Mushroom Soup
Makes 8 servings
7 tablespoons unsalted butter, divided
8 cups chopped mushrooms (about 1 1⁄4 pounds)
2 celery stalks, finely chopped (about 1 cup)
1 leek, white part only, thinly sliced (about 1 1⁄4 cups)
1⁄2 cup all-purpose flour
5 cups chicken broth
1 fresh thyme sprig
1 cup sliced mushrooms (about 2 1⁄2 ounces)
1 1⁄2 cups heavy cream, heated
Fresh lemon juice, to taste
Salt, to taste
Freshly ground white pepper, to taste
Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes. Add the flour and cook, stirring constantly, 3 to 4 minutes. Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes. Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat. Remove the thyme and discard. Puree the soup, then strain through cheesecloth on a fine sieve. Return the soup to the soup pot and place it over low heat. Add the heavy cream and season with the lemon juice, salt, and pepper. Heat the soup, but do not let it boil. Serve in heated bowls, garnished with the cooked, sliced mushrooms.
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