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Creamy Mushroom Soup - from the Sun Dial restaurant
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Cuisine: Contemporary American Vegetarian
From the menu of . . . The Sun Dial Restaurant
210 Peachtree St., Atlanta
404-589-7506
Q: "I was at the Sun Dial last winter/spring and had a mushroom soup that was awesome! The mushrooms were chopped real small - not pureed. They don't have it on their menu online at the moment, but I keep checking.
- Jeanie Human, Marietta
A: Chef Chris Hall says the key to this recipe is only partially pureeing - either with an immersion blender or very carefully in a food processor or regular blender. "It's creamy, but it's got little chunks in it, " he said.
Hands on time: 30 minutes Total time: 1 hour Serves: 8
Ingredients:
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1 ounce dried exotic mushrooms such as oyster, porcini, chanterelle, black trumpet or yellow foot
1 tablespoon olive oil, divided
2 tablespoons butter, divided
1/2 cup diced carrots
1/2 cup diced celery
1/2 cups diced onion
1/2 cups diced leeks
1 garlic clove, peeled and crushed
1/4 pound fresh crimini mushrooms, sliced in half or thirds
Salt and pepper
1/4 cup white wine, divided
1 quart chicken stock (or vegetable stock), divided
4 ounces fresh shiitake mushrooms, sliced in thirds or quarters (discard stems)
1 cup heavy cream
Dash lemon oil
Instructions:
Place dried mushrooms in a bowl and cover with 1 cup hot water. Cover and set aside. Lightly coat the bottom of a large soup pot with oil and add 2 teaspoons butter.
On medium heat, saute the carrots, celery, onion, leeks and garlic until vegetables are soft, about 7 minutes. Remove from heat. Place in blender or food processor with reconstituted dried mushrooms and soaking water and pulse to finely chop, but do not puree. Return to soup pot. Lightly coat the bottom of a large saute pan with oil and place over high heat.
When pan is very hot (not smoking but the oil will seem to dance in the pan), add 2 teaspoons butter and the crimini mushrooms. Sprinkle lightly with salt and cracked pepper. Do not stir. Allow to cook, untouched, until bottoms of mushrooms are golden (about 4 to 5 minutes), and then stir to turn. Allow to cook, stirring as little as possible, until the mushrooms are caramelized but not burnt.
Deglaze pan with half of white wine. Place the cooked mushrooms in the blender with about 1/2 cup chicken stock and puree until chopped but not pureed; add to soup pot. Repeat sauteeing, deglazing and blending process with the shiitake mushrooms.
Place pot with cooked vegetables and mushrooms over medium high heat and add remaining stock. Simmer (adjusting heat as necessary) for 20 minutes. While soup is simmering, place cream in a small pot and gently heat. After soup has simmered for 20 minutes, slowly add cream. Season with salt, pepper and a dash of lemon oil.
On medium heat, saute the carrots, celery, onion, leeks and garlic until vegetables are soft, about 7 minutes. Remove from heat. Place in blender or food processor with reconstituted dried mushrooms and soaking water and pulse to finely chop, but do not puree. Return to soup pot. Lightly coat the bottom of a large saute pan with oil and place over high heat.
When pan is very hot (not smoking but the oil will seem to dance in the pan), add 2 teaspoons butter and the crimini mushrooms. Sprinkle lightly with salt and cracked pepper. Do not stir. Allow to cook, untouched, until bottoms of mushrooms are golden (about 4 to 5 minutes), and then stir to turn. Allow to cook, stirring as little as possible, until the mushrooms are caramelized but not burnt.
Deglaze pan with half of white wine. Place the cooked mushrooms in the blender with about 1/2 cup chicken stock and puree until chopped but not pureed; add to soup pot. Repeat sauteeing, deglazing and blending process with the shiitake mushrooms.
Place pot with cooked vegetables and mushrooms over medium high heat and add remaining stock. Simmer (adjusting heat as necessary) for 20 minutes. While soup is simmering, place cream in a small pot and gently heat. After soup has simmered for 20 minutes, slowly add cream. Season with salt, pepper and a dash of lemon oil.
Notes:
If you have an immersion blender, just place all the cooked vegetables and mushrooms in the stockpot without chopping them first in your food processor or blender. Then use the immersion blender to chop all the veggies in the soup pot after you add the hot cream.
Nutrition:
Per serving: 227 calories (percent of calories from fat, 62), 3 grams protein, 18 grams carbohydrates, 3 grams fiber, 16 grams fat (9 grams saturated), 49 milligrams cholesterol, 513 milligrams sodium.
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Recipes from: Sun Dial Restaurant