Amazing Cream of Mushroom Soup
Here’s a robustly flavored, satisfying chowder that lets you savor the diverse shapes, soft textures, and deep, woodsy flavors of hearty, protein-rich mushrooms. Rustic yet elegant, this recipe is a foolproof crowd-pleaser.
|3 Tbsp salted butter||6½ cups water|
|1 cup diced onion||2 tsp salt or to taste|
|1 cup chopped celery (2 stalks)||2 cups peeled, diced potato (2 potatoes)|
|1 cup finely sliced leek (1-2 leeks)||2 Tbsp sherry|
|1 Tbsp minced garlic (2-3 cloves)||Fresh-ground black pepper to taste|
|4 cups mixed mushrooms*||1 tsp dried rubbed sage|
|1¼ cups half-and-half (cream)|
- Melt the butter in a 4-quart pot over medium-high heat. Add the onion, celery, leek, and garlic and sauté for a few minutes until they begin to brown. Add the mushrooms and sauté for a few more minutes.
- Add the remaining ingredients, increase the heat to high, and gently bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes or until the potato is tender. Remove from the heat.
- Place 3 cups of the soup in a blender and blend until smooth. Return to the pot and stir through. Ladle into bowls and serve.
*Rinse the mushrooms and discard any tough stems. Tear or chop the mushrooms into bite-size pieces. You can also use other mushroom varieties like button, porcini, and chanterelle.
Presentation: If you have a few leftover mushrooms, sliver and sauté them briefly in butter or oil over medium-high heat. Garnish each bowl with a few slices.