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Fri Feb 1, 2013, 11:24 AM

Excellent and easy Mushroom/Parmesan Soup.

OK, I'm not a 'shroom lover, but since it's a texture thing, I thought I would try this pureed soup.

It was excellent.

I used all white mushrooms, but bigger, fresher ones than you usually get in those packages. I think you could use any mushrooms you liked or could get, though.

I also used sour cream instead of creme fraiche. If I asked for creme fraiche in this town they would just laugh.

Mushroom and Parmesan Soup with Chive Crème Fraîche
by Tony Rosenfeld

1-1/2 Tbs. extra-virgin olive oil
1 large shallot, minced
Kosher salt
6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
2 tsp. chopped fresh thyme
Freshly ground black pepper
1/3 cup dry sherry
2 cups lower-salt chicken broth
1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
1/4 cup crème fraîche, sour cream, or plain Greek yogurt
2 Tbs. thinly sliced fresh chives

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.

Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.

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Reply Excellent and easy Mushroom/Parmesan Soup. (Original post)
cbayer Feb 2013 OP
Little Star Feb 2013 #1
livetohike Feb 2013 #2
Liberal Jesus Freak Feb 2013 #3
cbayer Feb 2013 #4
bif Feb 2013 #5
theKed Feb 2013 #6
cbayer Feb 2013 #7
LancetChick Feb 2013 #8
cbayer Feb 2013 #9

Response to cbayer (Original post)

Fri Feb 1, 2013, 01:14 PM

1. I love mushrooms. At some point I'm going to try adapting this for my diet....

It sounds delicious.

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Response to cbayer (Original post)

Fri Feb 1, 2013, 02:01 PM

2. Thanks for the recipe! Saving it and will try it soon

Yeah, creme fraiche....nowhere in these parts, either. I won't be able to find shiitake mushrooms either, but I will adapt.

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Response to cbayer (Original post)

Fri Feb 1, 2013, 05:01 PM

3. I'll make this Monday!

We recently moved back to the "real world" and it is such a treat to buy exotic ingredients (!!) at the local grocery.

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Response to Liberal Jesus Freak (Reply #3)

Fri Feb 1, 2013, 05:22 PM

4. Welcome back! I spend most of my time in the "unreal" world, but

I'm currently in a place with an actual grocery store.

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Response to cbayer (Original post)

Sat Feb 2, 2013, 09:25 AM

5. Sounds excellent.

I'll try in next week!

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Response to cbayer (Original post)

Sat Feb 2, 2013, 12:11 PM

6. A great way to add parmesan flavour

to a soup, if you have them, is to simmer rinds for parmesan wheels in it. You can get that great parm taste infused through the broth, and pull them out brfore finishing the soup. You can puree it in but its a lot more blending. A great way to not waste them, and not overly-thicken the soup with cheese.

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Response to theKed (Reply #6)

Sat Feb 2, 2013, 01:35 PM

7. Great advice. I'm going to start saving rinds from my hard cheeses for soups.

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Response to cbayer (Original post)

Sun Feb 3, 2013, 06:18 PM

8. Hey thanks for the recipe, it was delicious!

Of all the "healthy" mushroom soups this one was the best I've tried. The Parmesan added a nice touch, as did the chive cream. I love mushrooms, and this is one mushroom soup I can have as often as I want, unlike cream of mushroom soup. I served it with split pita toasts with olive oil and parmesan, which went well with it.

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Response to LancetChick (Reply #8)

Sun Feb 3, 2013, 06:46 PM

9. Really glad you liked it. It was good the next day as well.

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