This Cream of Mushroom Soup was developed by chef Billy Parisi, a fantastic food content creator. He developed this recipe for the Mushroom Council. Florida mushrooms are in season year-round. These nutrient-dense vegetables go with nearly all of your favorite meals. To clean mushrooms, brush off any peat moss with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel. Do not soak mushrooms in water as they easily absorb moisture. If the stem is tough, trim it before using. For shiitakes, stems should be removed before use. For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.
Parisi’s recipe is a umami-rich meal option that will work for week night dinners or Super Bowl gatherings.
Cream of Mushroom Soup
Yield: Makes 1 gallon
8 slices bacon, chopped
1 small diced yellow onion
6 small diced stalks celery
4 cloves garlic, minced
1 pint button mushrooms
1 pint baby portabella mushrooms
1 cup shitake mushroom caps
1 cups oyster mushrooms, stems removed
1/4 cup flour
1 cup chardonnay
64 ounces chicken stock
2 cups of heavy cream
2 tablespoons freshly-chopped parsley
Coarse salt and cracked pepper to taste
Fresh thyme leaves for garnish
Freshly grated Parmesan for garnish
Croutons for garnish
1. In a large pot on high heat render the bacon fat until the bacon become crispy.
2. Remove the bacon and set aside. In the same pot, combine onions, celery and garlic and saute for 8-10 minutes over medium-high heat or until lightly browned.
3. Add the mushrooms and cook 20-25 minutes or until the mushrooms are browned.
4. Sprinkle the flour on top and then stir until it has been completely incorporated.
5. Deglaze the pan with the wine and cook until the liquid is almost gone.
6. Add the chicken stock and bring mixture to a boil. Cook and stir until mixture thickens.
7. Puree the mushroom soup until smooth with a hand blender or in batches in a regular blender.
8. Return the pureed soup to the pot and stir in the cream and parsley. Season with salt and pepper.
9. Garnish with croutons, bacon, fresh thyme and Parmesan.