Mushroom Soup

Mushroom Soup

Ingredients:

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
½ stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
⅓ cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

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Directions:
Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.

Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.

Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.