Quick Fall Mushroom Soup

Soup Quick Mushroom III

It may not feel like it quite yet but the Autumn Equinox in our Northern Hemisphere is at 4:02pm TODAY! So Happy Friday to All. Yay. Here’s a little simple soup to wake up those taste buds. Why enjoy a small serving when you can have it all!

2 Tbs butter
1/2 lb fresh mushrooms, sliced
1/2 medium sweet onion, chopped
6 Tbs all-purpose flour
1/2 t salt
1/2 t pepper
2 cans (14 oz each) chicken broth
1 cup Half and Half cream
1/3 cup dry sherry
4 springs fresh thyme
1 Tbs fresh chopped thyme for garnish.

In large saucepan, heat butter over medium high heat.
Sauté mushrooms and onions until tender, about 5 minutes.
In separate bowl, mix together flour, salt, pepper, and 1 can chicken broth until smooth.
Stir into mushroom mixture.
Stir in remaining broth.
Bring to boil.
Cook until thickened, about 2 minutes.
Reduce heat to low.
Stir in cream, sherry, and thyme sprigs.
Simmer, uncovered, 15 minutes, stirring occasionally.
Remove thyme.
Puree with immersion blender in the pot; or transfer to blender and puree.
OR, serve with mushrooms as they are.
Garnish with chopped fresh thyme

Serves 6.

Brandied Mushroom Soup

Back in the day I used to order a portobello mushroom sandwich at Mickey Mantle’s in NYC, just lazing at the bar with The Don, Su-Su, and Will. Not a fancy spot, but one of Will’s favorites as he loved MM, the Yankees, and frequented their Fantasy Camp. Guess I have always loved properly prepared mushrooms. Throw a dart…I’ll eat any of them. For this soup, start with a large pile of mushrooms; you’ll get them out of the frying pan, into the blender, and into a bowl in no time at all! Try it; you’ll like it.Soup Brandied Mushroom Soup II

1 medium onion, finely chopped
3 Tbs butter
12 oz assorted fresh cremini, porcini mushrooms, shiitake mushrooms, stems removed; and chopped
1 1/2 t snipped fresh thyme
4 Tbs brandy
1 Tbs all-purpose flour
2 cups chicken broth
1/2 cup whipping cream
White truffle oil
1/8 t sea salt
1/4 t cracked black pepper

In large saucepan cook onions in butter over medium-high heat 5 minutes or until tender. Add mushrooms and thyme.
Cook and stir 8 minutes or until mushrooms are tender.
Remove saucepan from heat.
Add brandy.
Return saucepan to heat; cook 30 seconds, stirring constantly.
Stir in flour.
Cook and stir 1 minute.
Stir in broth and whipping cream.
Bring just to boil.
Reduce heat and simmer, uncovered, 10 minutes.
Cool mixture slightly.
Transfer mixture, half at a time to food processor.
Cover; blend until smooth.
Return soup to saucepan. Heat through.
Ladle soup into bowls. Drizzle with white truffle oil; top with salt and black pepper.

Serves 6 as main soup course.
Serves 16 in demitasse.

*Note: For chunkier soup, puree only half the mixture; return to pot and combine with remaining soup.

From the Files of Jeffrey Selden of MarciaSelden.com.

Soup Brandied Mushroom Soup