~ CREAM OF WILD MUSHROOM SOUP ~
"Imagine the flavor and earthy aroma of mushrooms fresh from the forest floor and the sweetness of onion blended with sherry, cream and a hint of nutmeg - a soup for the soul."
- The Northwoods Table
1/2 pound sweet butter
1 small diced onion
2 cups thickly sliced domestic mushrooms
2 cups thickly sliced wild mushrooms (shiitaki, portobello, seps, etc.)
3 Tbsp. sweet butter
1/4 cup flour
6 cups chicken stock
2 cups heavy cream
2 Tbsp. sherry
1/4 tsp. nutmeg
- In a 4-quart stockpot, melt butter and saute onion until translucent. Add mushrooms and saute 10 -15 minutes, stirring occasionally.
- In a 1-quart saucepan, melt 3 Tbsp. sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
- Add remaining 4 cups chicken stock to sauteed mushrooms and onions. Add roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasoning to taste with salt and freshly ground pepper.
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