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Creamy Mushroom Soup with Roasted Mushroom “Croutons”

Ingredients

For the Roasted Mushroom “Croutons”:
1 pound cremini or white button mushrooms
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt

For the Creamy Mushroom Soup:
2 ounces dried porcini mushrooms
2 cups boiling water
1 pound cremini or white button mushrooms
2 medium leeks, washed, dries and cut into 1-inch pieces
8 ounces onion, peeled, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
2 cloves garlic, peeled, smashed and cut in half
4 tablespoons unsalted butter
1 teaspoon thyme
1/3 cup dry sherry
3 to 4 cups chicken stock or broth
8 ounces russet or yellow potato, peeled and cut into 1-inch pieces
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 tablespoons fresh lemon juice
¼ cup half-and-half or light cream


Instructions

To prepare the mushroom “croutons”, reheat oven to 400°F. Line a jelly roll pan with parchment and drizzle with half the olive oil. Insert the medium (4-mm) slicing disc in the Cuisinart® Food Processor. Arrange the mushrooms, sideways in the large feed tube, and slice using light pressure. Arrange sliced mushrooms in a single layer on the prepared pan, drizzle with remaining olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer again. Place in preheated oven and roast until mushrooms are browned, crispy and about half their original size. Let cool and reserve to use as “croutons” for the soup.
Place the porcini mushrooms in a heatproof bowl. Cover with boiling water and let stand until softened, about 20 to 30 minutes. Drain, reserving the soaking liquid. Pour the soaking liquid through a coffee filter set in a strainer to remove any impurities and reserve.
Place fresh mushrooms in the large feed tube and use light pressure to slice. Place the celery in the small feed tube, use medium pressure to slice. Remove and reserve mushrooms and celery. Remove the slicing disc and insert the metal “s” blade. Add the leeks, onions, and garlic to the work bowl. Pulse to chop, about 10 times. Remove and reserve.
Heat the butter in a 5-quart “Dutch” oven type pan over medium heat. Add the mushrooms, celery, onion, and garlic. Cook until onions are tender and translucent, about 3 to 5 minutes. Add the thyme. Cook over medium low heat until mushrooms are tender and have given up most of their liquid, about 15 to 20 minutes. Stir in the sherry and cook reduced to about 1 tablespoon. Add enough chicken stock to the reserve mushroom soaking liquid to make 5 cups and add to the vegetable mixture with the potato and salt. Cover loosely and bring to a boil. Reduce heat to low, and simmer, loosely covered until potato is tender, about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes. Strain the solids from the liquid, reserving all liquid. Have a clean large saucepan ready.
Working in several batches, purée the vegetables with some of the liquid in the Cuisinart® Food Processor fitted with the metal “s” blade until smooth and homogenous. Transfer to the clean saucepan and repeat until all the cooked vegetables have been puréed. Stir in any remaining liquid, and half-and-half or light cream. Place over low heat to reheat to serving temperature. Serve hot and sprinkle with Roasted Mushroom “Croutons”.

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Servings

Makes 8 cups

Nutritional Information
Per Serving

no nutrition information available