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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Portobello mushrooms - stemmed, dark

  2. Gills removed, caps cut into 3/4" pieces

  3. 1/2 lb 227g / 8oz Shiitake mushrooms - stemmed, and Caps cut into 3/4" pieces

  4. 6 tablespoons 90ml Olive oil

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 3 Vegetable broth - (14 oz ea) - or more if needed

  8. 1 1/2 tablespoons 22ml Butter

  9. 1 Onion - chopped

  10. 3 Garlic cloves - minced

  11. 1/4 cup 59ml Madeira - plus

  12. 2 tablespoons 30ml Madeira

  13. 3 tablespoons 45ml All-purpose flour

  14. 1 cup 237ml Whipping cream

  15. 3/4 teaspoon 3.8ml Chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.

  2. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)

  3. This recipe yields 8 to 10 servings.

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