CREAMY PUREED MUSHROOM SOUP
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
- 4 tablespoons butter
- 1½ cups small dice onion
- 1½ pounds button mushrooms, sliced
- 2 tablespoons minced shallot
- 2 teaspoons minced garlic
- 5 cups chicken/mushroom stock
- 3 teaspoons salt
- 1½ teaspoons fresh ground black pepper
- 1 cup heavy cream
Melt butter in a 2-quart sauce pan. Add the onions and mushrooms to the pan. Cook, stirring often, until the onions are softened and mushrooms are browned, about 7 to 8 minutes. Add the shallots, garlic, salt and pepper to the pan and cook until fragrant, about 1 minute. Add the stock, raise heat to high and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from the heat, add the heavy cream and puree using an immersion blender or in batches using a bar blender. Serve while hot.
Yield: 2 quarts