Wild Mushroom Soup
Servings: 6 servings
Ingredients
- 1 tablespoon unsalted butter pastured butter is best
- 1 shallot sliced paper thin
- 1 tablespoon chopped fresh thyme leaves
- 1 pound mixed mushrooms such as porcini, shiitake, chanterelle, cremini, and portobello, thinly sliced
- 2 teaspoons finely ground unrefined sea salt
- 1/2 teaspoon finely ground white pepper
- 2 cups Chicken Bone Broth see notes below about making broth
- 2 tablespoons sherry
- 2 cups heavy cream preferably raw
Instructions
- Melt the butter in a heavy stockpot over medium-high heat. When it froths, turn down the heat to medium-low, stir in the shallot and thyme, and sauté until fragrant, about 3 minutes. Toss the mushrooms into the pot and sprinkle with the salt and white pepper. Cover the pot and sweat the mushrooms until tender, about 10 minutes. Stir in the broth and simmer, uncovered, for 20 minutes. Turn off the heat and puree the soup with an immersion blender until smooth. Stir in the sherry and heavy cream and serve.