Saturday, March 12, 2016

Creamy Mushroom Soup with Shallots & Madeira

I love a creamy mushroom soup but not one that is actually loaded with cream - usually way too rich for my taste. In this version, I first saute the shrooms with minced garlic and shallots in a bit of olive oil and butter, then deglaze with Madeira. The soup base is unsalted chicken stock seasoned with salt and pepper, according to taste. No cream or milk whatsoever is needed, although if you really, really must, you can add 1-2 tablespoons of either to the soup for a tad extra creaminess about 5 minutes before you finish cooking. 

2 large shallots, finely minced
1 large clove garlic, grated or run through a garlic press
3 tbsp. unsalted butter
2 tbsp. olive oil
4 lbs. assorted sliced mushrooms (e.g., button, crimini, shiitake, oyster, etc.)-ok to use all button mushrooms
1/2 tsp. grated nutmeg
3/4 cup Madeira
12 cups unsalted chicken broth
2 1/2 tsp. kosher salt
1 tsp. black pepper

1. Heat the butter and olive oil in a large, heavy pot over medium heat. Add the shallots and garlic and cook until translucent.

2. Add the mushrooms and toss well to combine. Cover and cook over medium-low heat until softened. Season with ground nutmeg.

3. Uncover and add the Madeira. Cook 5 minutes or until reduced. 

4. Add the chicken stock. Season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook 1 hour. 

5 Adjust seasonings to taste. If desired, add an extra splash of Madeira before serving. 

Minced garlic and shallots

Assorted mushrooms, in this case: button mushrooms, Shiitakes, oyster and crimini

Saute the minced garlic and shallots in olive oil and butter until translucent

Add the mushrooms and season with nutmeg

Cover and cook over medium low until mushrooms are translucent.

Add the Madeira, cook 5 minutes until liquid has reduced. 

Although home made stock is best, my go-to brand available in most markets is "Kitchen Basics."

Add the chicken stock and season with salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook 1 hour. Adjust for seasonings and add a splash of extra Madeira just before serving.

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