Creamy Mushyroom Soup

Recipe (and mushrooms) from Mushroom Planet in Tulsa. They got it from a customer who got it from a French chef in Denmark.

.Mushroom Soup.

:: 1 lb of your favorite mushrooms, cleaned, stems intact
:: 2 c chicken broth (I used veggie broth)
:: 1 c cream from Wagon Creek Creamery

:: 2 shallots, chopped
:: 2 T sherry
:: pinch of cayenne
:: several grinds of white pepper

Cook mushrooms and shallots in chicken broth for 15 minutes. Cool slightly, blend until almost smooth and heat again. (I usually hate it when recipes call for this blender step—it’s such a pain—but it was really worth it in this case.) Add cream and seasonings. Do not boil. Serve hot with cheese toasts or croutons. Oh my yum!

Look at these gorgeous things!
assorted mushrooms
I recognize the shiitakes, oysters, a lion’s mane, nameko, eryngii, golden oysters, and maitake.

We had the soup with some oat bran toast from Harvestyme Bread, and a shmear of peppery cream cheese spread. The peppery cheese bread really complimented the soup. And to liven up the palette, we had some tasty beets (made by Booklahver!).

mushroom soup
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One thought on “Creamy Mushyroom Soup

  1. Aww, I’m glad you liked the beets. Even if they were a little hard 🙂
    I think I’ll try it again but slice them up to make sure they aren’t hard. And I liked sliced beets.
    First my cup appears in a picture and now my beets! Someone’s missing me 🙂

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