This slow mushroom cream is an ideal addition to your dinner party menu. Treat your dinner to this earthy, umami-like soup from mushrooms and soy sauce. The purée only gives a complex texture and appeal to a dish with some slow cooker mushroom soup. Add black pepper and freshly chopped thyme, if desired. The mushrooms can be roast and chilled a couple of days in advance. Prepare the rest of the meal before the arrival of your guests to slow cook the soup. This is an elegant soup, perfect for first-class dinner parties, but also a simple treat on a cozy night at home.
Ingredients:
4 cups boiling water
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2 c dried porcini mushrooms, about 1 1/2 oz
1 tablespoon of cornstarch
1 tablespoon lower-sodium soy sauce
⅝ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 cups sliced shallots (about 8 oz)
1 garlic clove, minced (about 1 tsp)
1 cup dry sherry
3 lbs assorted fresh mushrooms such as cremini, portobello, shiitake, and button, sliced
1 ½ tablespoon chopped fresh thyme
⅓ cup heavy cream
Directions:
Into the porcini mushrooms, pour 2 c of boiling water, and let it stand for 20 min. Drain the porcini mushrooms over a colander and reserve the mushroom broth; set aside the broth. Strain the broth into a bowl through the cheesecloths; discard the solids. Mix the corn, soy sauce, salt, and pepper in the mushroom broth, and add 2 of boiling water; Set aside.
Heat the oil in a medium-sized non-stick pot. Cook and stir until shallots and garlic are soft for 4 to 5 minutes, stir until shallots and garlic are soft. Then add the sherry cook and let it boil for about 30 seconds. Remove the skillet from the heat.
In a 5-quarters slow cooker, combine porcini mushrooms, broth, shallot, fresh mushrooms, and thyme. Cook, fully covered at HIGH for about 4 hours until the vegetables are tender and the flavor mix. Uncover and cook for about 20 minutes until thickened. In a blender, transfer 2 c of the soup. Remove the middle part of a blender lid (to let steam escape); secure the mixer’s lid. Into the blender lid put a clean towel over the opening, and then blend for about 10 seconds until smooth. Transfer the pureed soup in the slow cooker and mix the cream softly. In bowls, add the soup and serve hot.
Ingredients
- 4 cups boiling water
- 2 c dried porcini mushrooms, about 1 1/2 oz
- 1 tablespoon of cornstarch
- 1 tablespoon lower-sodium soy sauce
- ⅝ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups sliced shallots (about 8 oz)
- 1 garlic clove, minced (about 1 tsp)
- 1 cup dry sherry
- 3 lbs assorted fresh mushrooms such as cremini, portobello, shiitake, and button, sliced
- 1 ½ tablespoon chopped fresh thyme
- ⅓ cup heavy cream
Instructions
Into the porcini mushrooms, pour 2 c of boiling water, and let it stand for 20 min. Drain the porcini mushrooms over a colander and reserve the mushroom broth; set aside the broth. Strain the broth into a bowl through the cheesecloths; discard the solids. Mix the corn, soy sauce, salt, and pepper in the mushroom broth, and add 2 of boiling water; Set aside.
Heat the oil in a medium-sized non-stick pot. Cook and stir until shallots and garlic are soft for 4 to 5 minutes, stir until shallots and garlic are soft. Then add the sherry cook and let it boil for about 30 seconds. Remove the skillet from the heat.
In a 5-quarters slow cooker, combine porcini mushrooms, broth, shallot, fresh mushrooms, and thyme. Cook, fully covered at HIGH for about 4 hours until the vegetables are tender and the flavor mix. Uncover and cook for about 20 minutes until thickened. In a blender, transfer 2 c of the soup. Remove the middle part of a blender lid (to let steam escape); secure the mixer's lid. Into the blender lid put a clean towel over the opening, and then blend for about 10 seconds until smooth. Transfer the pureed soup in the slow cooker and mix the cream softly. In bowls, add the soup and serve hot.
