While attending a cooking class, I was thrilled to learn the art of making an authentic creamy mushroom soup. I have tried many times since and it has never failed me yet. I have included options for making it pareve or dairy. Both ways are delicious. The dried mushrooms add a lot of flavor, but if you cannot find them, you can replace them with one pound of button mushrooms.
- mushrooms - 1 oz. dried (soaked in ½ cup hot water)
- olive oil - 2 Tbsp
- onion - 1, peeled and chopped
- leek - 3, coarsely chopped (just the whites and a little of the greens)
- shiitake mushrooms - 15 (or slightly less than 1 lb.)
- portabello mushrooms - 4
- mushrooms - 15 brown (cremini) (approximately 1 lb.)
- white mushrooms - 15 (approximately 1 lb.)
- red wine - 1⁄3 cup (you can also use marsala or white)
- garlic - 8 cloves, chopped
- thyme - 1 tsp dried
- salt - 1 Tbsp (or to taste)
- pepper - 1 tsp
- water - 5 cups and 4 cups vegetable stock (or 4 cups water and 5 cups whole milk)
- heavy cream - 6 Tbsp (optional)
1. While mushrooms are soaking, heat oil in a large pot. Add the coarsely chopped onion and leeks. Sauté until soft (not browned), 3 to 4 minutes.
2. Clean, slice and coarsely chop all mushrooms (including soaked drained mushrooms). Add to pot and cover. Lower the flame and let the mushrooms soften 10 to 15 minutes. (If they become dry, add 1⁄3 cup water and cover once more.)
3. When mushrooms are soft, add wine, garlic, thyme, salt and pepper. Mix and cook over medium heat for five minutes.
4. Add water plus vegetable stock or water plus milk. Bring to a quick boil and lower heat. Simmer for ten minutes.
5. Purée soup with an immersion blender until smooth.
6. Bring soup to simmer again. At this point, you can add the heavy cream, about 5 minutes before serving.
TIP: Garnish with sour cream and chives. If you are making the pareve version, you can use Tofutti Sour Cream instead of sour cream.