Makes 8 servings
More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry instead of the lemon juice.
Ingredients
- 7 tablespoons butter
- 8 cups chopped mushrooms (about 1 1/4 pounds)
- 2/3 cup finely chopped celery
- 1 1/4 cups thinly sliced leek (white part only)
- 1/2 cup all-purpose flour
- 5 cups Chicken Broth
- 1 fresh thyme sprig
- 1 cup sliced mushrooms
- 1 1/2 cups heavy cream, heated
- Fresh lemon juice, to taste
- Kosher salt, to taste
- Freshly ground white or black pepper, to taste
Directions
- Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
- Add the flour and cook, stirring constantly, for 3 to 4 minutes.
- Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
- Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.
- Remove and discard the thyme. Purée the soup, then strain through cheesecloth or a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt, and pepper. Heat the soup, but do not boil.
- Serve in heated bowls, garnished with the reserved cooked mushrooms.
