8 cups homemade vegetable stock or 4 cups store bought stock plus 4 cups water
1 oz. package of dried porcini mushrooms
1 1/2 lb. mixed fresh wild mushrooms, such as shiitake, oyster, crimini, etc..
8 tbsp butter, room temperature
1 1/2 cups chopped celery
1 cup sliced shallots
1/2 onion, minced
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup dry sherry
1/4 cup flour
1/2 cup whipping cream
Sea salt
Black pepper
Put the stock and water in a pot. Add in the stems from the fresh mushrooms and the package of porcini mushrooms. Bring to a boil and allow to simmer for 30 minutes.
Meanwhile clean and slice the mushrooms. Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and sauté until onion is translucent. Add in garlic and saute a minute more. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes
Strain the stock and chop up the pieces of porcini mushroom and add them to the mushroom mixture.Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often. Stir in cream. Season with salt and pepper. If needed add a squirt of agave just to blend the flavors.
Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.
This is the BEST cream of mushroom soup I’ve ever had. I did thicken it with a bit more flour than the recipe called for as I like a thicker cream of mushroom soup, but other than that, I wouldn’t change a thing. Definitely making this again and again.
I am so glad you loved the soup. Have you made it again?