I had been planning to make mushroom soup before Thanksgiving but never got around to it so I still had leftover mushrooms. In addition, we scored very inexpensive shiitake mushrooms during our visit to St. Jacobs Farmer's Market (we had our eye on the mushrooms and when we returned at the end of the day, the price had gone down!). Therefore, mushroom soup seemed like a perfect starter for our Thanksgiving meal. My sister's fiancé D doesn't like the texture of mushrooms so we figured we would purée it, drawing inspiration from our soup at La Foumangerie.
Mushroom Soup - Serves 8
I made this soup dairy free for my mom and it was very good. However, you could start off sautéing the mushrooms in butter and add cream at the end. I don't have exact measurements but you don't really need it...
* oil (or butter)
* 4-5 cups assorted mushrooms, washed and sliced roughly (we had button, shiitake and oyster mushrooms)
* salt, to taste
* pepper, to taste
* thyme leaves from 5-6 sprigs, or to taste
* 1 cup white wine, or to taste
* 2 cups vegetable broth or chicken broth
Sauté mushrooms in oil in a large pot.
Season with salt and pepper.
Add thyme leaves (you can also add the stalks but remember to remove them before puréing it).
Once the mushrooms are cooked and softened, add the white wine.
Bring to a boil and allow the wine to reduce.
Add broth and bring to a boil again.
Purée the soup in batches and return it to the pot (or use an immersion blender if you have one).
If it's too thick, add some water or more broth.
Taste and adjust seasoning.
Garnish with thyme and sour cream.
Sliced mushrooms and cooking in wine.
For mushroom lovers, more mushroom posts:
* Bacon & Parmesan stuffed Mushrooms
* Chicken and Mushroom Orzo
* Mushroom Crusted Tilapia
* Mushroom Pita Pizza
* Potato Mushroom Bruschetta
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