A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

Ingredients

16 serv.

large Spanish onion, peeled and diced↗1
diced celery1 cup
salted butter↗1 tablespoon
garlic cloves↗3
shiitake mushroom↗1 lb
large portabella mushrooms↗2
chanterelle mushroom↗1⁄4 lb
large potatoes, peeled and quartered↗2 -3
chicken stock↗6 -8 cups
light cream↗4 ounces
kosher salt, to taste↗
fresh ground black pepper↗
fresh thyme↗2 teaspoons
sherry wine↗2 tablespoons
Worcestershire sauce↗2 teaspoons

Step-by-step instructions

1
Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
2
Slice all of the mushrooms together and set aside 1/2 cup for garnish.
3
Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
4
Add the stock; bring to a boil.
5
Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
6
Puree in blender, return to pot.
7
Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
8
Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
9
Add the mushrooms to the soup and stir well.

Source: food.com

Original recipe ↗

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