Savory, Satisfying, Creamy Mushroom Soup
There's a certain kind of magic in a bowl of creamy mushroom soup, and it goes beyond just a warm and comforting meal. It's a culinary embrace, a journey into earthy flavors and velvety textures that soothe the soul and ignite the senses. This savory delight is more than a mere soup; it's a symphony of tastes and aromas that transform a simple dish into an unforgettable experience.
At first glance, creamy mushroom soup might seem straightforward, but its creation is a delicate dance of flavors and techniques. The key lies in the mushrooms themselves - a medley of earthy varieties like cremini, shiitake, and portobello. These mushrooms, sautéed to perfection, release their rich, deep flavors into the soup, creating a foundation that's both robust and nuanced. For a flavorful, umami-rich broth that really lets mushrooms shine, start with a packet of dried porcini mushrooms. First, you’ll soak the dried mushrooms in a bowl of boiling water, which rehydrates and softens them and also transforms the water into a deep, earthy broth, which will eventually get stirred into the simmering vegetable broth.
Dried mushrooms can contain some dirt and grit, so when straining the mushroom broth, I recommend lining your strainer with cheesecloth to help remove any unwanted debris.
1 ounce dried porcini mushrooms
1 1/2 cups boiling water
1 medium yellow onion
2 cloves garlic
4 tablespoons unsalted butter
1 pound sliced cremini mushrooms
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespons all-purpose flour
4 cups low-sodium vegetable or chicken broth (32 ounces)
2 tablespoons soy sauce
2 teaspoons dried thyme
2 bay leaves
1/2 cup heavy cream