First and foremost, an undeniable fact is that your Campbell’s or Vono’s just-add-hot-water instant cream of mushroom soup would have cost less per can than the whole ingredients needed to prepare this dish. But i promised you, by-god, this soup will outclass that pre-made thrash by miles ahead. Once you’ve tasted home-made mushroom soup, those awful cans of instant mushroom just became a distant memory!
Makes about 2 cups
2 shallots, minced
a pound of mushrooms (shitake, portobello, swiss brown, white button, oyster)
salt and freshly ground black pepper
1/4 lemon
2 tablespoons of butter
a cup of double cream
3 tablespoons of olive oil
extra virgin olive oil (for garnish)
Heat a large saute pan over high heat. Add the oil and swirl it in the pan to coat the bottom. When the oil begins to smoke, stir in the mushrooms, cooking them for 30 seconds. Then add the shallot, and continue cooking for another 30 to 60 seconds. Add three-finger pinch of salt and several grindings of pepper. Season with a squeeze of lemon, and swirl in the butter until it melts.
Take the pan off the heat, stir in the contents into a saucepan. Add the cream into the saucepan, and bring to simmer over high heat. Reduce heat to low and continue to cook for another 2 minutes. Puree everything in a blender thoroughly, correct the seasoning with salt and pepper. Pass the soup through a fine-mesh strainer into a bowl and serve, topping off with a drizle of extra virgin olive oil.
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