Cooking & Baking
Related: About this forumExcellent 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.
Little Star
(17,055 posts)It sounds delicious.
livetohike
(22,165 posts)Liberal Jesus Freak
(1,451 posts)We recently moved back to the "real world" and it is such a treat to buy exotic ingredients (!!) at the local grocery.
cbayer
(146,218 posts)I'm currently in a place with an actual grocery store.
bif
(22,766 posts)I'll try in next week!
theKed
(1,235 posts)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.
cbayer
(146,218 posts)LancetChick
(272 posts)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.