I wanted super mushroom soup. Mushroomy soup that tasted like mushrooms. Deep rich and delicious, not dull and salty, overpowered by cream and thickeners. I know that much flavor would need to start with a strong stock. Once I had that base I needed more mushrooms. I sautéed the Oyster and Shitake caps whose stems had flavored the stock. A half hour later, I strained the soup again. Now it was rich and mushroomy, beautifully dark brown and clear. But I wanted more!
I sliced Crimini mushroom caps thinly and sautéed them in farm-fresh butter. Deglazing the pan with Madeira added richness. This was it! Three layers of mushrooms and I was finally satisfied. This is was the mushroom flavor I had been looking for!
Mushroomy Mushroom Soup
- Olive oil
- 1 shallot, minced
- 4 cups chopped wild mushrooms. I used Shitake and Oyster.
- 2 additional cups Crimini mushrooms thinly sliced
- 3-4 sprigs fresh thyme
- 8-9 cups Rich Mushroom Stock*
- 2 tbs butter
- 1 tbs chopped thyme
- 1/2 cup Madeira
- 1 tbs chopped parsley
- Heat 2 tbs oil in 4 quart saucepan over medium heat.
- Sauté minced shallot for 4-5 minutes.
- Add 4 cups chopped wild mushrooms and sauté until lightly brown.
- Add thyme and mushroom stock. Simmer for 20-30 minutes.
- Strain soup, pressing on solids. Reserve the liquid. Save mushrooms for other use.*
- Meanwhile…melt butter in a sauté pan over medium heat. Cook 2 cups sliced mushrooms until lightly browned and pan is dry. Stir in thyme. Season to taste with salt, pepper and nutmeg.
- Deglaze pan with Madeira.
- Return mushroom broth to 4 quart saucepan. Add sautéed mushrooms and cook for an additional 10 minutes.
- Season to taste and serve soup garnished with parsley. A tablespoon of butter stirred through will make it nice and rich.