During the holidays, it's always fun to have elaborate dinners with multiple courses to celebrate the season and spend even more time around the table with your loved ones. Tease everyone's palate before the big meal with one of my family's traditions: cream of mushroom soup. You can make this recipe pretty inexpensively by sticking to button mushrooms, but if you're in the mood to go all out, pick up different varieties. I opted to use mostly button mushrooms but also added chanterelles for more complexity.
The holiday meals can always be stressful getting everything ready, but this soup can be made a couple days in advance and easily reheated on the stove just before serving. If you decide to bring the soup to the table, be sure to heat up your soup terrine in hot water to keep the soup piping hot. Keep the garnish really simple with a little parsley, chives, a slice or two of sautéed mushrooms, and a drizzle of truffle oil.
Don't skip the soup course this holiday season and keep reading for the recipe.
This recipe was originally just a mushroom soup, but for a little more texture and richness, I added cream and extra garnish. 6 tablespoons butter
1 small onion, thinly sliced
8 ounces button mushrooms
5 ounces chanterelle mushrooms
1 quart vegetable or chicken stock
1 bunch parsley
Salt and pepper
1/4 cup cream
2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) or quality Cognac
Sherry vinegar, to taste, optional
1 bunch of chives, finely chopped
2 tablespoons black truffle oil, optional
This recipe was originally just a mushroom soup, but for a little more texture and richness, I added cream and extra garnish.
6 tablespoons butter