Wegman’s 3 Mushroom Soup
Recipe Description
Perfect, awesome,smooth, flavorful mushroom soup, good for soup or sauce
Servings: 16 small/med bowls (64 oz)
Ingredients
- 2 tsp + 6 Tbsp sbalted butter, divided
- 2 pkgs (8 oz each) sliced baby bella mushrooms, reserve 1 cup
- 2 pkgs (5 oz each) shiitake mushrooms
- 3.5 oz oyster mushrooms
- 7 oz chopped onions
- 3 Cleaned & cut peeled shallots, chopped
- 2 cloves cleaned & cut peeled garlic, minced
- 6 Tbsp all purpose flour
- 2 containers (32 oz each) Vegetable Culinary Stock
- 1 dried bay leaf
- 2 sprigs thyme
- Salt and pepper to taste
- 1/2 pint (8 oz) heavy cream
- Black truffle extra virgin olive oil
Instructions
- Add 2 tsp butter to saute pan on MED. Add reserved cup of mushrooms. Cook, stirring, 3-5 min, until browned and tender. Set aside for garnish.
- Melt remaining 6 Tbsp butter in stockpot on MED. Add onions, shallots, and garlic; cook, stirring, 4-5 min, until soft but not browned.
- Add remaining mushrooms. Cook, stirring, about 5 min, until softened. Add flour. Cook, stirring, 2-3 min, until thickened.
- Add stock, bay leaf, and fresh thyme. Bring to boil. Reduce heat to simmer on MED about 20 min uncovered. Season with salt and pepper. Remove bay leaf and thyme sprigs.
- Lower heat and puree soup with blender (see chef tip*). If using standard blender, return soup to pan. Stir in heavy cream. Adjust seasonings.
- Ladle into warmed bowls. Top each serving with a drizzle of black truffle oil and reserved mushrooms.
Notes/Comments
Web Link
https://shop.wegmans.com/recipes/1571
