I wanted to provide a soup and salad to my Thanksgiving meal this year, like most years. Instead of the traditional butternut squash soup with roasted pistachios, I decided to make a soup I did a few years back, the three mushroom soup. I chose this soup because it was not only delicious, but one that was also super easy to make in a short amount of time.
The ingredients could not be easier:
- 1 lb Fresh Shitake Mushrooms
- 1 lb Fresh Portabella Mushrooms
- 1 lb Button Mushrooms
- 1/4 cup of Sherry Cooking Wine
- 1/2 cup of Half-and-Half
- 3 TB of Olive Oil
- 4-6 Cups of Beef Stock
- 3 TB of Flour
- 1 Medium Onion, Chopped
Clean all of your mushrooms. If you have never done this before, either use a mushroom brush which you could buy in a store, or simply dampen a paper towel and lightly rub the dirt off the shrooms. I did this the night before to save time in the kitchen on Thanksgiving day. If you go this route, store them in a brown paper bag. Heat the oil in a soup pan. During this time, chop the onion and sautee in the oil for 3-5 minutes, until they begin to soften. Heck, I was even thinking of taking this further and let them caramelize, as the last batch of caramelized onions were so delicious, however I decided to not got that far, this time. 🙂 Once the onions are ready, add all of the mushrooms, and toss in with the onions and oil. These will begin to cook down after 5 or 6 minutes or so. Add the stock, and reduce the heat to a simmer, and cook for nearly 15-20 minutes.
The next step is to ladle in batches the soup into a blender and puree the mixture. This will take a couple of batches. I leave a bit of the mushrooms in the pot to make it a bit more rustic. After pureeing the mix, return to mix to the soup pot, and bring the heat back up to medium. During this time, add the sherry and half-and-half. Add salt and pepper to your liking. Cook for a few minutes, then serve immediately.
I served mine with a large garlic and onion crouton I made that morning for the Caesar salad. Bon Appetite.