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”)
Ingredients
- 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
Instructions
- Bake the potatoes at 500º for 30 to 45 minutes.
- When a fork or knife can be inserted smoothly, they are done. Let them cool, then remove the skins.
- 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.
- 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.
- Now add the mushrooms and the rest of the sherry. Cover for 5 to 10 minutes to let the mushrooms reduce.
- 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.
- 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.
- Pour the resulting mix into a clean pot if possible.
- 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.
- 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.
- As with all cream soups, it’s important to reheat slowly and gently. Serve with a drop or two of truffle oil.
