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Creamy wild mushroom soup

Ingredients

  • 4 tablespoons of salted butter
  • 4-5 cups of various fresh mushrooms use whatever variety you find at the store
  • 1 ounce dried mushroom of choice if you can't find any that is all good, just leave it out and maybe increase the fresh mushrooms
  • 1/2 cup finely chopped shallot or onion
  • A few sprigs of fresh thyme or a teaspoon of dried thyme
  • 2 teaspoons of dried dill
  • 2 cloves garlic crushed and chopped
  • 1 tablespoon of vegetable stock concentrate or chicken or veal demiglace very much OPTIONAL
  • 1 cup of sherry or a white wine you have on hand - NO RED HERE
  • 3 cups of vegetable stock or chicken stock
  • 3 tablespoons of flour
  • 1 cup half and half or milk
  • 1 tablespoon of lemon juice see note below - for real, it is important
  • creme fraiche or sour cream for garnish

Instructions

  1. In your best soup pot or a dutch oven, melt the butter and sautee the mushrooms over high heat. You want a lot of color and caramelization on these so mushrooms first for about five minutes or so, stirring them around, then add your shallot or onion. Continue sauteeing for another five minutes to soften the onion, then add the garlic, thyme, dried dill and concentrated stock or demiglace (if using) and sautee just a few more minutes to melt the stock concentrate and soften the garlic.
  2. Slowly pour in the sherry, while still on a high heat, and stir and scrape all the crispy goodness at the bottom of the pan for a few minutes. Pour in your stock. Bring to a simmer on medium and let this cook for about 10 minutes.
  3. In the meantime, add your flour to you rhalf and half or milk (this is called a slurry) and whisk it up nice and thick.
  4. After simmering the soup for about 10 minutes, slowly pour in the milk slurry, while stirring. Stir this completely into the soup and continue to simmer. This will thicken and 'cream' up the soup a bit, but not making it too thick - just perfect. Simmer for maybe 15 more minutes. And last but HUGE step - stir in your lemon juice right before finishing.
  5. Garnish each bowl with a lil bit of creme fraiche or sour cream and nice hunk of bread for dipping.

Recipe Notes

And listen, here is a HUGE PRO TIP - if you don't have lemons and are all 'oh f--k now what I am gonna do I already started this soup,' do not worry...ADD VINEGAR, white vinegar, red wine vinegar, sherry vinegar, white wine vinegar, apple cider vinegar...ANY KIND OF VINEGAR. The point of the lemon juice is to give this soup balance and it needs acidity to balance the flavors. Vinegar does exactly the same thing as lemon juice here, so use it if you don't have a lemon.