This delicious Cream of Mushroom soup recipe is just what you need in the winter months.
2 cups of dried assorted mushrooms
3 large cloves of garlic, diced
2 lbs of tomatoes, chopped
2 lb assorted fresh mushrooms, sliced
10 cups of either vegetable stock or chicken ( Use large Knorr cubes )
.5 cup oil
1 stick of butter
Salt and pepper
1 cup of light cream
2 cup of sherry wine ( cooking or cream, depending on your taste )
2 cups of heavy cream
1/4 cup of chopped parsley for garnish
Creme Fraiche for garnish
Soak the dried mushroom in boiling water for an hour. Drain and strain liquid through a cheese cloth. Discard the dirt in the cheesecloth. Puree the mushrooms in a cuisinart.
Heat the oil and butter in a large pan. Sauté the leeks and then the garlic, add the sliced mushrooms and tomatoes. Cook for a few minutes. Add the dried mushroom and the 10 cups of water with the vegetable cubes. Cook until well softened, 30 – 45 minutes. Add salt and pepper. Puree in batches in a food processor or use an immersion blender.
Return to pot, add the light and heavy creams plus the sherry. Reheat.
Serve garnished with creme fraiche and parsley.
Makes approximately 25 servings.