Today, I'm making homemade cream of mushroom soup. I've loved the canned stuff since I was a kid! But this is te first time I'm making it fresh!
I've done my homework and read about a few dozen recipes. But most don't add dried mushrooms...they use fresh only. I've been getting into the dried ones lately because although they take longer to process they taste better and when you steep them they make a flavorful broth! The broth is is mostly what I'm counting on for this to work.
The recipe contains:
fresh button mushrooms
dried shiitake mushrooms - reconstituted
chicken broth
fresh mushroom broth - mostly from the steeped/reconstituted shiitake mushrooms
a bouquet garni composing of thyme sprigs, bay leaves, and whole crushed garlic
chopped onions
white wine - most recipes use dry sherry but I didn't have any and saw a few recipes that used this instead and liked it better
salt and pepper to taste
a dallop of sour cream to finish it
I'll saute the mushrooms until they release their liquid and mostly reduce it then add onions and garlic and saute until slightly softened. Then add the broth and mushroom broth and simmer for about an hour and puree it after removing the bouquet garni.
Then add the cream, chopped shiitake (for texture and taste) and simmer and season to taste. Then add a dallop of sour cream and lightly stir it in just before serving. Well... That's the plan.
I hope it turns out ok.
