Mushroom Soup

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The weather has been frigid lately and that demands soup to warm the bones. I had never done a mushroom soup so I decided to give it a go. I used a variety of mushrooms: 1/2 Crimini, 1/4 Shitake and 1/4 rehydrated Porcini. If using dried mushrooms, do not throw away the rehydration liquid. Strain it carefully and use it in place of some of the stock. In my case, I had 1 cup of rehydration liquid and 3 cups of broth. There is no sense in throwing away all that flavor.

I used a semi-dry sherry since the subtle, oaky flavors would go better with the earthiness of the mushrooms than a dry, fruity sherry. The Greek yogurt added some thickening and richness without the fat of regular or sour cream.

It’s not Campbell’s Cream of Mushroom (that is a good thing), but it was Mm, Mm, Good! I served it along side a pork loin roast stuffed with spinach, mushrooms and shallots, but it really could be a meal all by itself.

Ingredients:
1 Tbs. unsalted butter
1 Tbs. olive oil
3 medium shallots, diced
4 cloves garlic, minced
1 lb. fresh wild mushrooms, cleaned, trimmed and thinly sliced
2 Tbs. fresh Rosemary
4 cups homemade chicken broth
1/4 cup non-fat Greek Yogurt
1/4 cup semi-dry sherry
Salt and pepper, to taste

Directions:
1) Melt the butter and olive oil in a large Dutch oven over medium-high heat. Add the shallots and cook until translucent, about 5 minutes.
2) Stir in the garlic and cook for 1 minute.
3) Reserve several slices of mushroom for the garnish and add the rest of the mushrooms and rosemary to the pot and cook until the mushrooms are soft, about 5 minutes.
4) Add the broth, deglaze the pan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 15 minutes.

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5) Remove from the heat and let cool slightly.
6) Transfer about half of the soup to a food processor and puree until smooth.
7) Return the mixture to the pot and stir in the Greek yogurt and sherry. Salt and pepper, to taste, and reheat.
8) Garnish each serving with a couple of slices of reserved mushrooms.

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