If somebody knows of an ancient recipe that goes several levels beyond the run-of-the-mill google, I'd love to know about it.
Garry, I am going to impart to you the best cream of mushroom soup recipe ever. Ever. It is from the
City Tavern Cookbook by Walter Staib, which as the name suggests contains recipes from the City Tavern in Philadelphia, one of the oldest restaurants in the US. It's a bit labour-intensive, but so, so good. The sherry really elevates it, and of course if you want it to be particularly fine, you'll need to make your own vegetable stock.
This recipe serves 5-6, so you may have to cut it, or else have leftovers.
6 cups (1 pound) assorted fresh mushrooms (portabella, porcini or chanterelles) cleaned and chopped
1 T unsalted butter
8 cups (2 quarts) vegetable stock (recipe to follow)
1 bay leaf
1 large garlic clove, minced
1/2 cup dry sherry
4 cups (1 quart) heavy cream (double cream)
salt and freshly ground white pepper
fresh parsley, chopped, for garnish
1. In a heavy-bottomed pan, saute the mushrooms in butter over medium heat for 5 minutes
2. Remove from heat. Set aside to cool for 15 minutes
3. Transfer mushrooms to food processor and process until finely chopped. Set aside.
4. In a large stockpot, combine the vegetable stock, bay leaf, and garlic. Bring to a boil over high heat until the mixture is reduced by half, about 45 minutes. Add the sherry.
5. Add heavy cream, remove bay leaf, and reduce again by half, about 30 minutes.
6. Add the mushroom puree; bring to a boil over high heat and then lower heat. Simmer for 10 minutes until heated through.
7. Season with salt and pepper to taste.
8. Serve immediately in a soup tureen or divide among individual soup plates. Garnish with the parsley.
Vegetable Stock
Makes 8 cups (2 quarts)
16 cups (1 gallon) water
3 celery ribs, chopped
3 carrots, chopped
2 medium white onions, chopped
2 large ripe tomatoes
1 leek, cut lengthwise and rinsed thoroughly
1 bay leaf
1 garlic clove, chopped
1 teaspoon freshly ground black pepper
1. In an 8-quart (2 gallon) stockpot, combine all ingredients and bring to a boil.
2. Reduce the heat and simmer, uncovered, for 4 hours, until reduced to about 8 cups of liquid.
3. Line a large colander or sieve with 2 layers of 100% cotton cheesecloth. Set colander in a large heat-proof bowl, carefully pour hot mixture through it.
4. Set aside to cool.
5. Transfer the stock to a storage container, cover, and refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month, if well sealed.
Lots of work but totally delicious! Enjoy!
