Cream of Mushroom Soup
Yield: 4 servings
Active Time: 20 minutes
Total Time: 45 minutes
This soup is quick, but rich. I prefer the texture of fusilli for this preparation, but feel free to use your favorite, or whatever’s in the cupboard.
Ingredients
- 4 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/3 cup Madeira
- 12 oz. wild mushrooms
- 4 cups mushroom stock
- 1 cup heavy cream
- Salt and pepper, to taste
- Parsley, chopped, for garnish
Method
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In a medium saucepan, add the butter and cook over medium heat until melted. Add the onions and garlic and cook for 5 minutes, or until soft.
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Add the Madeira and cook until it evaporates.
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Add the mushrooms and cook until all of their moisture has been released.
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Add the mushroom stock and bring to a boil. Reduce heat so that the soup simmers and cook for 10 minutes.
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Transfer the soup to a food processor, puree until creamy, and then strain through a fine sieve.
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Add the heavy cream and simmer for 2 minutes. Season with salt and pepper and serve in warm bowls garnished with the parsley.