Midweek I’m stumped, what’s for lunch and dinner, pot luck-ish with loads of mushrooms to use up the great beginnings for a mushroom soup for lunch. `
Starting with a couple of packages of baby Bella mushrooms and a package of mixed mushrooms I managed to make a decent bowl/cup of mushroom cappuccino, rich, creamy, and pretty for a nice warm-up on a chilly day.
YaYa’s Amped up Mushroom Cappuccino
3-4 cups assorted mushrooms chopped
2 tablespoons butter for mushroomsaué
1 large shallot minced
2 fat cloves of garlic, minced
2 bay leaves
2 tablespoons butter for a roux
2 tablespoons flour
32 ounces of vegetable stock
3 tablespoons dry sherry
1 teaspoon better than bouillon mushroom base
1 teaspoon salt and 1 teaspoon ground pepper
1/4 teaspoon porcini powder and a tiny bit for garnish
1 cup heavy cream
whipped creme fraiché for garnish or some frothy milk
* optional parsley for garnish
In a soup pot or Dutch oven over medium heat, melt butter. Add shallots, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes.
Add mushrooms and cook until tender and any moisture has evaporated. Deglaze with sherry
Stir in flour, salt, pepper, and porcini powder and cook for 3 minutes. Add vegetable broth and bring to a low boil. Reduce heat to a simmer, cover for about 20-30 minutes minutes. Stir in cream and cook an additional 10 minutes
Serve in small soup or espresso cups or appetizer crocks garnished with creme fraiche and parsley.