Ingredients Jump to Instructions ↓

  1. 1 cup(s) dried porcini mushrooms

  2. 2 pound(s) mixed fresh mushrooms , such as cremini, button, and shiitake

  3. 1 tablespoon(s) olive oil

  4. 1 tablespoon(s) unsalted butter

  5. 4 shallots , thinly sliced

  6. Kosher salt

  7. Freshly ground pepper

  8. 1 teaspoon(s) fresh rosemary leaves

  9. 1 stalk(s) celery , thinly sliced

  10. 1/4 cup(s) Marsala or sweet sherry

  11. 1 medium Yukon Gold potato , peeled and cut into 1 1/2-inch cubes

  12. 1 cup(s) canned chicken broth

  13. 1 teaspoon(s) fresh thyme or tarragon leaves

  14. 1 cup(s) milk or cream

  15. 2 tablespoon(s) Madeira or sherry

Instructions Jump to Ingredients ↑

  1. Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.

  2. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and rosemary. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

  3. Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook 1 minute.

  4. Slowly pour porcini liquid into stockpot, leaving any sediment behind. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.

  5. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

  6. When ready to serve, reheat soup and add thyme and milk; stir well. Use additional milk or chicken broth if soup is too thick. Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, stir well and serve immediately.


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