Mushrooms can be such a polarizing vegetable. I find people either love ’em or hate ’em. I find myself in the group that loves them. I love their earthiness, and their musky, woodsy flavor. I actually find them beautiful in their appearance, almost as if I expect to find little elves perched on top of them. But with all this adoration, a mushroom is basically a fungus, hmmmm…not such an appetizing word, huh.
This Mushroom Soup is a favorite at our dinner table. It’s a rustic, hearty soup yet I think it also makes an elegant presentation. As we move closer to autumn, my family loves sitting down to a bowl of this flavorful soup that I serve with crusty French bread. I know not everyone will have access to certain varieties of mushrooms, but I like to add many different types of mushrooms to the soup to give it an added layer of flavor.
For Mama’s other delicious soups, view them here, and hereandhere.
1 onion, thinly sliced (if you have a mandolin, use it)
1/3 cup brown rice
7-8 cups chicken stock (or broth)
3 tablespoons of butter
1 pound fresh mushrooms, cleaned and sliced
1/4 cup dry sherry (I used Christian Brothers)
salt and pepper
Start by slicing a brown onion thinly. If you have a madolin I would use it for even, thin slices. In a large pot or stock pot, add 6-7 cups of chicken broth, the onions and brown rice. Bring it to a boil, then let the mixture simmer for 30 minutes.
As the broth mixture is simmering, clean, trim (take off the stems) and slice your mushrooms. In a large sauté pan (I had to use two medium sauté pans), melt the butter and add the mushrooms and cook til they’re nicely golden brown.
Add the sautéed mushrooms and the sherry to the broth mixture. Season with salt and pepper and let the soup simmer for about 25 minutes. As it simmers the liquid with start to reduce which will make the flavor more intense, however you may have to add additional broth for a thinner soup-like consistency.
A variety of sliced mushrooms
To achieve the most flavor from your soup, I suggest using a variety of mushrooms. My local farmer’s market offered a wide variety. Be adventurous and try some of the following:
To clean my mushrooms, I do not wash them under water as I don’t want to add any more moisture to the mushrooms. I simply brush off any dirt with a clean pastry brush or a damp paper towel.