This soup is easy to prepare and has such a wonderful complexity of flavors that you’ll never go back to canned mushroom soup again. I highly recommend the optional white truffle oil since it adds so much to this humble soup you’ll feel like royalty when you eat it. This soup is lower in fat and has complete protein. If you use tapioca flour instead of wheat it will also be gluten-free.
Cream of Mushroom Medley Soup
Yield: 3 – 2 cup servings
40 fluid oz. (5 cups) 1 % organic milk
14 oz. (12 each) Crimini mushrooms
6 oz. (3 clusters) Oyster mushrooms
5 oz. (1 large) Portobello mushroom
4 oz. (14 each) fresh Shitake mushrooms
1 fluid oz. (2 tablespoons) canola oil
4 fluid oz. (1/2 cup) Madeira or Sherry wine
2.5 oz. (1/2 cup) unbleached wheat flour
.5 oz. (4 each) cloves garlic minced
.5 oz (1 tablespoon) Kosher salt
Optional: 6 drops white truffle oil
Remove gills from Portobello mushroom with a spoon. Chop or slice all mushrooms after cleaning and mince garlic. Sauté mushrooms, salt and garlic in a heavy 6 quart saucepan with the canola oil stirring constantly for 7 minutes. Add flour and sauté 1 more minute. Deglaze pan with Madeira or Sherry reduce to medium high heat and add milk and continue stirring to keep the bottom from scorching. When it come up to a boil remove from heat, portion and serve. For added flavor add 2 drops each serving of white truffle oil.
©2010 Aron David Bradley