Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Yield: Serves 6 to 8 (Makes 8 cups)
Ingredients: 6 tablespoons, unsalted butter; 3 , large shallots, minced (about 3/4 cup); 2 small cloves, garlic, minced (about 1 1/2 teaspoons); 1/2 teaspoon, ground nutmeg, freshly grated; 2 pounds, white button mushrooms, wiped clean and sliced 1/4 inch thick; 3 1/2 cups, chicken stock or canned low-sodium chicken broth; 4 cups, hot water; 1/2 ounce, dried porcini mushrooms, rinsed well; 1/3 cup, dry sherry or Madeira; 1 cup, heavy cream; 2 teaspoons, lemon juice from 1 lemon; 2 tablespoons, unsalted butter; 8 ounces, shiitake mushrooms or chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin

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Appears in Cook's Illustrated March/April 2001

Main Courses

Vegetables

Soups

SERVES6 to 8 (Makes 8 cups)

TIME1¾ hours

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WHY THIS RECIPE WORKS

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blende...

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