This soup is one of my favorite fall comfort foods. Thick, creamy and woodsy, it tastes (somehow) like gravy but is not much more than a variety of mushrooms and stock!
1 stick of butter
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 cloves of garlic, minced
3 cups sliced & stemmed shiitake mushrooms
3 cups sliced crimini mushrooms
3 cups sliced oyster mushrooms
1/2 cup dry white wine
1/2 cup dry sherry
1/4 cup flour
8 cups chicken stock
Something to remember when you’re prepping your aromatics: get rid of the stringies from the celery! peeling the back removes the coarse part of the celery stalk:
* Cook 6 tablespoons of butter, celery, shallots, onion and garlic in a large sauce pan:
*Add all the mushrooms and saute until soft.
*Add wine & sherry, boil until reduced to a glaze. If you don’t have sherry, I have used 1 cup of dry white wine and it’s worked out great!
*Mix remaining butter and flour in a bowl to form a paste, add to pot
*Gradually mix in stock and bring to a boil
*Reduce heat and simmer, stirring often
*Season with S & P and - the secret ingredient - cayanne! Just enough to tickle the back of your throat…
*Use a blender to mix - and remember to keep the top loose, and mix only 1-2 cups at a time. I like to blend only for a few seconds, so there are still some bits of mushroom in the soup. Yum!