In article >,
hermit > wrote:

> Anyone have a recipe for homemade mushroom soup they'd like to share?
>
> Thanks,
>
> Rich

Om's "wild" mushroom soup:

32 oz. chicken broth
2 cups water
2 cups heavy cream
8oz. each of Shitake, white button and portabello mushrooms (and oyster
mushrooms if you can find them)
1 whole onion
1 shallot
2 cloves garlic
2 oz. butter (1/2 stick)
1/8 cup olive oil
Salt and Pepper

Steam the mushrooms with the 2 cups of water for 10 minutes once the
water comes to a boil. Strain off the water and reserve. Set mushrooms
aside to cool.

Slice the onions and shallot fine, press the garlic. Add those three
items to a skillet with the butter and olive oil, saute' until they
start to clear.

Set aside.

Chop the now cooled mushrooms as desired, course or fine. I personally
like to slice them thinly.

Add the mushroom steaming water to the chicken stock in a large pot,
stir in the heavy cream. Bring up to a simmer and add the other cooked
ingredients. Let them all simmer together for 15 minutes or so to mingle
the flavors.

If you want a thicker soup, take 1/2 cup of cold water and add 2 heaping
tbs. of Arrowroot or cornstarch and mix well, then add that slowly to
the simmering soup while stirring.

Add salt and pepper to taste. Dried Celery or parsley leaf makes a nice
garnish.
--
Peace, Om

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