A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
- Servings: 12
Source: Martha Stewart Living, November 2006
- 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
- 6 tablespoons unsalted butter
- 3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
- 6 tablespoons all-purpose flour
- 3/4 cup medium sherry, such as amontillado
- 5 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoons finely chopped fresh thyme
- 2 pounds assorted fresh mushrooms, such as cremini and white
- Coarse salt and freshly ground pepper
- 1 cup heavy cream
- 1 cup whole milk
- Chervil Cream
- Tiny Croutons
Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.
Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.
Pour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.
Stir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.