Longwood Gardens Mushroom Soup

Soups, Vegetable

Difficulty: Easy Servings: 0 Source:

Ingredients

Mushroom Stock

16 ounces white button mushrooms chopped

1 leek chopped

1 onion chopped

1 stalk celery diced

1 sprig tarragon

1 sprig thyme

1 1/2 gallons water


Mushroom Soup

1 teaspoon vegetable oil

1 tablespoon butter

1 leek washed and diced

2 shallots diced

3 stalks celery diced

1/4 cup chopped thyme

1 cup shitake mushroom caps julienned

1 cup crimini mushroom caps quartered

1 cup button mushrooms julienned

1/2 cup sherry wine

2 quarts hot mushroom stock

1/2 cup heavy cream

¼ cup chopped tarragon

Directions

For mushroom stock, place ingredients in a tall saucepan, add water and bring to a boil. Simmer for an hour. Strain, then refrigerate the leftovers.

Salt and pepper to taste

Sauté the leek, shallot and celery in the oil and butter until leeks are translucent.

Add thyme, salt and pepper, and chopped mushrooms.

Cook until mushrooms wilt and release their liquid.

Add sherry wine and reduce by half.

Add hot mushroom stock and bring to a boil, then simmer for 10 minutes.

Add cream and tarragon.

Let simmer for five minutes.

Season to taste with salt and pepper.