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10/12/2017 12:01 AMOnce I feel a snap of coolness, I begin to think about what to cook for the next two seasons.
Last week I began dream of squashes and roasted vegetables and soups. I was at the grocery, loading up on bags of flour and sugar (dreaming of pies, cookies, cakes) and saw big containers of mushrooms. Soup, I thought. Lots of soups on the cook-top and in my slow cookers. I am also thinking about getting an Instant Pot. Let me know what you think about yet another counter appliance since my old blender is gone and the pressure cooker is in the garage.
Anyway, I made two batches of mushroom soup. I had a couple of recipes in my head, but decided that it is time to play around with soup. So this recipe is all mine. And I must say, it is better than any other mushroom soup I’d ever made. Once again, a few steps are important—sauté the mushrooms and onions, add cream sherry twice (I have Harvey’s Bristol Cream Sherry, but I also have a bottle of Sheffield Cream Sherry of California at a fraction of Harvey’s). If you want to add more onions or more mushrooms, be my guest. Maybe 1 percent milk would work.
Lee’s Mushroom Soup
By Lee White
1 stick of unsalted butter
20 ounces or more fresh, sliced white mushrooms
1 large onion, peeled and diced fairly fine
4 tablespoons cream sherry, divided (never use supermarket cooking sherry)
3 tablespoons flour
2 cups milk (I use 2 percent)
1 32-ounce carton low-sodium, low-fat chicken or egetable stock
In a large heavy-bottomed pot (I use a Le Creuset Dutch oven), melt butter on medium heat and add mushrooms. Stir periodically until mushrooms take up all the butter, then add onions. Continue stirring until onions are light blonde in color. Pour 2 tablespoons sherry into the pan and cook until almost dry. Toss flour over mushrooms and onions and stir until veggies are coated. Add milk, stir, then turn heat to medium low. Add the rest of the sherry. Cook for about 10 minutes, stirring periodically. Add all the chicken or vegetable stock, stirring, and add salt and pepper to taste. Simmer for another 10 minutes or so and taste again for salt and pepper.
I wait until the soup is cool, then purée it just a little in my big Ninja or use an immersion blender. Or do neither. Soup can be served immediately or refrigerated and reheated over gentle heat. If soup is too thick, add more stock or water.