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(Fancy) cream of mushroom soup dry + fresh mushrooms

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Rating: 4.0; Vote: 1

(Fancy) cream of mushroom soup dry + fresh mushrooms RECIPE, MAKES 4 DINNER-SIZE PORTIONS 1 lb (454g) fresh mushrooms (cremini would be a safe bet) 1 oz (30g) dried mushroom (porcini would be a safe bet) 1 onion 1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end) 4 cups (946mL) water 1 cup (237mL) cream (could use coconut cream instead 3-4 garlic cloves 1/4 cup (30g) flour 2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead) salt pepper olive oil butter (could use more oil instead) fresh herbs for garnish (I like tarragon and/or thyme and/or parsley) If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind. Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and saut the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty. Deglaze the pan with 3/4 of the brandy (reserve the rest for later) be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video. Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better. Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper. Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas, take if off the heat and reserve until the soup base is done. When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it. Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish. Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table.
Date: 2021-10-28

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Comments and reviews: 10

Caty
Oh, nummmm! (Spellcheck didn't like that, but you all know what I mean)
A friend, who's an excellent cook, taught me to rinse the grit from dried mushrooms, while they're still dry. He claims that the grit will release faster, and more flavor will be retained for release into the dish. So far, it has worked for me. I don't fret a little grit so much in soup. But, it's very annoying pasta dishes, or anything that requires more chewing.
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Patric
It is worth mentioning here that if you forage for mushrooms yourself, or get them from a farmers market, to really closely examine them to make sure to not accidentally include inedible or poisonous ones! My father is a mushroom inspector for our region and he tells me even people who should know better bring in the occasional death cap. Stay safe!
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kvassmacncheese
Sir Ragusea, can I ask you to do a video regarding honey variety and crystalization for us please? Not the honey website but REAL honey haha (would be good for a perfect ad transition. And why does honey starts to crystalize after we harvest it (if it is true) and etc. and stuffs regarding real and fake honey too. Maybe a video about mead?
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Torque
Serious nostalgia from this. cannec Cream of mushroom was something I made near daily while going through one of the hardest emotional times of my life, it brought me a lot of comfort and made me feel good. Great video, great recipe to spruce up an already tasty dish.
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Neck
I ve always been told to not slice chanterelles, rather to tear them. I m assuming it s for texture, but I ve never tried them sliced so I don t know for sure. Anyone have opinions on that? Thanks y all.
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Suvir
Adam at the store: My wife s out of town, give me all the mushrooms you have. Wait! I worry that what you heard was, give me a lot of mushrooms. What I said was, give me all the mushrooms you have.
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Brian
I was thinking I would love a crockpot recipe episode- then realized that would potentially be boring. But because it s Adam Regusea I feel like it would still be great to watch lol
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QuackingEldrich
this is one of those things that my mother would make in huge portions, serve with loads of pasta and reheat for 3 days. thats some nostalgia right there
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MJTRadio
He makes mushroom dishes when Lauren s out of town. Hence why she wasn t around to scream in terror this time when he nearly flambed his kitchen, not his soup.
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Myles
I have literally only made one of Adam's recipes, and yet I find myself watching all of his videos. Speaks volumes of his ability to inform and entertain.
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