woodstrehl published on January 9, 2026
Mushroom Soup
Total time:
Yields: 8 to 12
Author: Craig Clayborne
Source: The New York Times Cookbook
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Ingredients
- 2 ounces dried mushrooms
- 2 tablespoons butter
- 1 cup finely chopped onions
- 1 pound fresh mushrooms sliced, about 5 cups
- 0.25 cup flour
- Salt and freshly ground pepper
- 2 cups fresh or canned beef broth
- 1 cup heavy cream, optional
Instructions
Place the dried mushrooms in a bowl and add boiling water to cover. Let stand until thoroughly softened. Melt the butter in a saucepan and add the onion. Cook until wilted and add the fresh mushrooms. Stir and cook until wilted. Sprinkle with flour, salt and pepper to taste. Stir to coat the mushrooms and add the broth.
Drain the dried mushrooms and measure the soaking liquid. Add enough water to make 2 cups. Add this and the dried mushrooms to the saucepan. Simmer all together for 15 minutes.
Purée the mushrooms using a food processor or electric blender. Return to the heat and bring to the boil. Add the cream, if desired. Serve piping hot or chill and serve cold.
Place the dried mushrooms in a bowl and add boiling water to cover. Let stand until thoroughly softened. Melt the butter in a saucepan and add the onion. Cook until wilted and add the fresh mushrooms. Stir and cook until wilted. Sprinkle with flour, salt and pepper to taste. Stir to coat the mushrooms and add the broth. Drain the dried mushrooms and measure the soaking liquid. Add enough water to make 2 cups. Add this and the dried mushrooms to the saucepan. Simmer all together for 15 minutes. Purée the mushrooms using a food processor or electric blender. Return to the heat and bring to the boil. Add the cream, if desired. Serve piping hot or chill and serve cold.
Notes
i use and immersion blender.
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