Knox Gardner’s “Everyone Wants It” Cream of Mushroom Soup


(Adapted from Michael Congdon’s cookbook, “S.O.U.P.S.: Seattle’s Own Undeniably Perfect Soups”)


Knox Gardner’s “Everyone Wants It” Cream of Mushroom Soup


For 1 Batch(es)


  • 2 large baking potatoes (russets)
  • 8 tablespoons unsalted butter
  • 2 tablespoons truffle oil
  • 2 large yellow onions, thinly sliced
  • 3 shallots, minced
  • 3 garlic cloves, minced
  • 1 1/2 cups cream sherry (divided)
  • 3 pounds mushrooms, chopped
  • 8 cups vegetable stock (divided)
  • 1 tablespoons black peppercorns
  • 1 tablespoons salt
  • 8 bay leaves
  • 4 cups heavy cream
  • several sprigs of fresh thyme, chopped

Knox Gardner’s “Everyone Wants It” Cream of Mushroom Soup Directions

  1. Bake the potatoes at 500º for 30 to 45 minutes.
  2. When a fork or knife can be inserted smoothly, they are done. Let them cool, then remove the skins.
  3. Meanwhile, melt the butter in a large stock pan and add the truffle oil. Add the onions, shallots and garlic, stirring occasionally until they begin to caramelize—this could take as long as 20 minutes.
  4. When the onions are soft, gooey and brown, add ½ cup of the sherry and stir, making sure to get all the tasty bits that may be stuck at the bottom of the pan.
  5. Now add the mushrooms and the rest of the sherry. Cover for 5 to 10 minutes to let the mushrooms reduce.
  6. Add 4 cups of the stock, along with the peppercorns, salt and bay leaves. Cook for 30 more minutes or until all the ingredients are soft.
  7. Using a blender or food processor, puree the mushroom and onion mix in batches by adding only a few ladles at a time, alternating between the hot mushroom mixture, pieces of potato and additional stock.
  8. Pour the resulting mix into a clean pot if possible.
  9. Once the mushrooms, potatoes and stock are blended together (and you may have two pots going now), add the cream along with the fresh thyme. Bring to a simmer and add salt and pepper, to taste.
  10. Ideally, you’d chill this soup for a day or two for the flavor to develop, but if you don’t have time, it will still taste delicious.
  11. As with all cream soups, it’s important to reheat slowly and gently. Serve with a drop or two of truffle oil.

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