This isn't your typical "cream of mushroom" soup. It's really not particularly creamy, either--I used
coconut milk instead of heavy cream--but wow, is it good! You can get creative with this one. I used
mini-portobellos,
oyster, and
chanterelles from
Solano Mushroom Farm. These mushrooms were so fresh they literally
bounced on my kitchen counter when I poured them out to clean them. I made this with beef stock tonight, but you can use vegetable or chicken. The original recipe also called for flour as a thickener. I used
arrowroot powder instead.
1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
6 cups chicken, vegetable or beef stock
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira (you can use brandy too)
3 tablespoons arrowroot powder
1 cup coconut milk
3/4 teaspoon chopped fresh thyme
Preheat oven to 400°F. Line 2 large baking sheets with
foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms
on each sheet with 3 tablespoons oil. Sprinkle generously with salt and
pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes.
Uncover and continue baking until mushrooms are tender and still moist,
about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1.5 cups stock in blender until smooth. Set mushroom puree aside.
Heat 3Tbsp. olive oil in heavy large pot over medium-high heat.
Add onion and garlic and sauté until onion is tender, about 8 minutes.
Add Madeira and simmer until almost all of liquid evaporates, about 2
minutes. Add arrowroot powder; stir 2 minutes. Add remaining broth, cream, and thyme.
Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over
medium heat until slightly thickened, about 10 minutes. Season soup to
taste with salt and pepper. (Can be made 1 day ahead. Cool slightly,
then cover and refrigerate. Bring to simmer before serving, thinning
with additional broth if necessary.)
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