Cream of Mushroom Soup

Ingredients

• 3 cups chicken stock, divided
• 2 (¾-oz.) pkg. dried mixed mushrooms
• ¼ cup butter
• 1 medium shallot, chopped (about 3 Tbsp.)
• ½ (8-oz.) pkg. sliced cremini mushrooms
• 2 garlic cloves, minced
• ¼ cup Marsala or dry white wine
• ⅓ cup all-purpose flour
• 1 cup heavy whipping cream
• ⅓ tsp. salt
• ¼ tsp. freshly ground black pepper

Instructions

1. 1Heat two and a half cups of the chicken stock in a medium saucepan until boiling. Stir in the dried mixed mushrooms, lower the heat to medium, and simmer for five minutes. Take the pan off the heat and let the mixture rest for 20 minutes.
2. 2Scoop out the soaked mushrooms using a slotted spoon and set them aside for another dish. Strain the remaining liquid through a wire-mesh strainer lined with cheesecloth and save the infused broth.
3. 3Warm the butter in a Dutch oven over medium heat until melted. Toss in the chopped shallot and cook for about three minutes until it turns soft.
4. 4Mix in the sliced cremini mushrooms and cook for roughly four minutes, stirring occasionally until they develop a brown color. Add the minced garlic and cook for one more minute.
5. 5Pour in the Marsala or dry white wine and cook for about two minutes until the liquid is nearly gone. Sprinkle the all-purpose flour over the mixture and cook for one minute while stirring.
6. 6Whisk the reserved mushroom broth and the remaining half cup of chicken stock into the pot gradually until smooth. Pour in the heavy whipping cream, salt, and black pepper, along with chopped fresh parsley if you like.
7. 7Heat the soup until it reaches a boil, then lower the heat to medium-low. Simmer for 20 minutes, or until the liquid thickens to your preferred consistency.

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