Ths is pretty easy as it doesn't have a lot of ingredients. When you eat it...it's all mushroom flavor! There's a lot of chopping involved, but it's so worth it when it comes down to the finished product. There are all kinds of ways to make Mushroom soup, but I like this way because you thicken it with the actual vegetables and don't have to make a roiux or thicken it with flour or cornstarch. It's very velvety, creamy and oh so satisfying...
I just made this for dinner tonight. I had a bunch of mushrooms on hand as well as leftover stems from making Stuffed mushrooms on the weekend. It's great to be able to use them up as I hate wasting good food. There's a lot of people who don't like mushroom soup and I've served this at dinner parties. I've had more people tell me...they hate Mushroom soup but want the recipe! hehe
4 Tablespoons of Butter
2 1/2 lbs of white Mushrooms (older ones are fine too)
2 medium onions chopped
2 stalks of celery chopped
48 oz of light Chicken Stock (I like College Town Stock these days)
A couple big sprigs of Parsley chopped fine
About 6 oz's of Heavy cream
3/4 tablespoon of salt
3/4 teaspoon of pepper
Wash your mushrooms - its okay to submerge these ones as they're going to be in liquid anyways. Otherwise if you were stuffing them...I would suggest you just wipe them with a damp cloth so they don't get soggy. Chop about 2lbs of the mushrooms into quarters or whatever size pieces you would like as they are going to be blended anyways and reserve 1/2 lb for later slicing.
Melt your butter in a small stockpot. Add the Onions and Celery and sautee until transparent and limp (OH THE AROMA!!!). Add the chopped mushrooms and mix it all up and saute for about 5 minutes until the mushrooms are wilting. Add half of the parsley and the salt and pepper.
Add your Chicken stock. Stir and simmer on low for about 45 minutes.
In the meantime, take your reserved mushrooms and slice them.
Strain your solids from the stock into a blender or food processor. Add some of the broth and process until smooth and pureed. You can also use a handstick blender right in the pot. This is the most unappetizing looking part of the soup - but it will get better!
Return the pureed mixture to the pot with the additional stock. Stir and add the reserved sliced mushrooms. Stir in the heavy cream. Let this simmer for an additonal 15 minutes. If it's too thick just add some water to thin it out...the flavor with still be there.
Check your seasonings, dust with a little parsley and serve!