This version tastes really rich but is much lighter than the cream-enriched versions you will get at restaurants (I also have included easy directions to make an equally-rich vegan version–see below). I cook all of the ingredients for about fifteen minutes and then puree the batch with an immersion blender, and of course a regular blender will work just fine. If you make a lot of soups I strongly recommend an immersion blender–they are really efficient, easy to clean, and they give you a great excuse to play with your food. They are wonderful. The dried, wild mushrooms are optional but add amazing flavor. If you use all fresh mushrooms just use some good commercial mushroom stock to replace the soaking liquid and double the amount of fresh ‘shrooms. Pacific Foods makes a really good, shelf-stable mushroom stock.
1 pound button mushrooms or creminis, cleaned and chopped
1 small white onion, peeled and chopped
1 tablespoon olive oil
1 ounce dried wild mushrooms (porcinis or chanterelles or whatever you like), soaked in four cups of warm water (save the soaking liquid)
1 cup white wine (optional but nice)
1 teaspoon salt
1/2 teaspoon ground white pepper
1 teaspoon minced garlic
8 ounces cream cheese or 1/2 cup unsalted cashews, soaked for two hours in water
In a five-quart pot, saute the sliced fresh mushrooms and chopped onion in the olive oil until the onion starts to soften. Using a fine sieve lined with a damp paper towel, strain the mushroom soaking liquid into the pot. Place the reconstituted mushrooms, white wine, salt, white pepper, and garlic in the pot, and bring the mixture to a low boil. Cook for fifteen minutes, adding a little more water if needed.
Remove from heat and add in the cream cheese or cashews. Puree the mixture until very smooth, and taste and adjust the seasonings as desired. Enjoy!
Thanks for reading,