Cream of mushroom soup

Serves 6-8

  1. 8tb butter
  2. 6 shallots
  3. 1 clove garlic
  4. 1/2tsp nutmeg
  5. 2lb white mushrooms 1/4in in diameter
  6. 3.5 cups chicken stock
  7. 1 quart hot water
  8. 1/2oz dried porchini mushrooms
  9. 1/3 cup madeira port
  10. 1 cup cream
  11. 2tsp lemon juice
  12. 8oz thinly sliced mixed mushrooms
  • Cook shallots in 6tb butter on low for 4 minutes. Add 3-4 for 1 minute.
  • Cook mushrooms on medium heat for 7 minutes. Cover and reduce to low for 20 minutes, stirring occasionally.
  • Add 6-8 and simmer covered for 20 minutes.
  • Meanwhile, cook 12 in remaining 2tb butter covered for 9 minutes, stirring occasionally. Uncover for 2 minutes. Set aside.
  • Puree soup and add 9-10. Simmer for 2 minutes. Add 11 and salt and pepper to taste. Garnish with reserved mushrooms.
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