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