Name: Mushroom Medley Soup
Total time: 1 h
Ingredients: 1 pound button mushrooms, stems reserved; 2 pounds combination of shiitake and oyster mushrooms, stems reserved; 2 red onions – 1 medium diced and 1 thinly sliced; 2 carrots, peeled and chopped; 3 stalks celery, chopped; 3 bay leaves; 10 peppercorns; 2 cups sherry; 1 cup brandy; 8 cups water; 1 tablespoon butter; 2 teaspoons mushroom base; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 2 teaspoons sea salt; ¾ teaspoon pepper; 5 teaspoons cold water mixed with arrowroot for thickening; 1 cup fat free half and half; ½ cup chopped chives or parsley, for garnish

Description

The Mushroom Medley Soup recipe is a perfect blend of earthy flavors complimented by sweet undertones from onions and carrots. This soup, featuring a variety of mushrooms including button, shiitake, and oyster, offers a complex and rich taste that can serve as a comforting meal or a sophisticated appetizer. Whether you’re seeking warmth on a chilly evening or aiming to impress guests at a dinner party, this mushroom soup promises satisfaction.

Ingredients

Scale

1 pound button mushrooms, stems reserved
2 pounds combination of shiitake and oyster mushrooms, stems reserved
2 red onions – 1 medium diced and 1 thinly sliced
2 carrots, peeled and chopped
3 stalks celery, chopped
3 bay leaves
10 peppercorns
2 cups sherry
1 cup brandy
8 cups water
1 tablespoon butter
2 teaspoons mushroom base
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 teaspoons sea salt
¾ teaspoon pepper
5 teaspoons cold water mixed with arrowroot for thickening
1 cup fat free half and half
½ cup chopped chives or parsley, for garnish

Instructions

Step 1: Prepare the Broth In a heavy-bottomed stock pot, combine water, sherry, reserved mushroom stems, chopped red onion, carrots, celery, bay leaves, and peppercorns. Simmer until the liquid is reduced by approximately one third, which should take around 20 minutes. Strain and set aside the clear broth.
Step 2: Prepare the Mushrooms Slice the reserved mushroom caps into ¼ inch pieces.
Step 3: Cooking the Mushrooms and Onion Melt butter in the same stock pot and sauté the thinly sliced red onion for 2 minutes, then add the sliced mushroom caps and cook for an additional 2-3 minutes until tender.
Step 4: Deglaze with Brandy Pour in the brandy, stir well, and allow to cook for 1 minute to burn off the alcohol.
Step 5: Simmer Add the reserved broth, mushroom base, Worcestershire sauce, sea salt, and pepper. Bring the mixture to a simmer.
Step 6: Thicken the Soup Gradually whisk the arrowroot slurry into the simmering soup to thicken it.
Step 7: Final Touches In a small bowl, combine the half and half with 1 cup of the hot soup to temper it. Gradually stir this mixture back into the soup to enrich it, simmering gently to avoid curdling.
Step 8: Garnish and Serve Garnish each bowl with chopped chives or parsley before serving hot.