Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.
Ингредиенты
- 1 onion, chopped
- 1 garlic clove, chopped
- 3 tbsp (40 g) butter
- 1 lb (450 g) white mushrooms, quartered, leaving 6 whole mushrooms for serving
- 1 tbsp unbleached all-purpose flour
- 1/4 cup (60 ml) white wine
- 4 cups (1 litre) chicken broth
- 1/2 oz (14 g) dried mushrooms, any variety
- 1 bay leaf
- 1/4 cup (60 ml) 15% cooking or 35% heavy cream
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp (15 ml) olive oil
Инструкция
- In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
- Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
- In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
- When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.
