Cream of Mushroom Soup by cpeirson


3 large shallots, minced 2 t veg oil salt 2 med garlic cloves, minced or pressed (2 t) 1/4 t freshly grated nutmeg 1 lb white mushrooms, wiped clean and slice 1/4" thick (3 cups) 1 1/2 c low-sodium chicken broth 2 c hot water 1/4 oz dried porcini mushrooms, rinsed well 1/2 c half/half 2-3 T Madeira or Dry Sherry 1 t lemon juice ground black pepper


Combine the shallots, 1 t oil and 1/2 t salt in large saucepan. Cover and cook over med-low heat, stirring often, until softened, 8-10 min.

Stir in garlic and nutmeg and cook until fragrant, about 30 sec. Stir in remaining oil and white mushrooms. Increase heat to med and cook stirring occasionally, until the mushrooms begin to loose their liquid, about 7 min. Cover, reduce heat to med-low and continue to cook, stirring occasionally until the mushrooms have released all their liquid, about 20 min.

Stir in the broth, water and porcini mushrooms. Bring to a boil over med-high heat; cover, reduce heat to med-low, and simmer until the mushrooms are tender, about 20 min.

Puree the mixture in a food processor until smooth and return to a clean saucepan. Add the half/half and cook over low heat until hot, about 3 min. Off the heat, stir in the Madeirs and lemon juice and season with s&p to taste.

Can be refrigerated for up to 4 days. Warm over low heat; do not boil. If desired garnish with chives and croutons.