Cream of Black Mushroom Soup

Serves

The flavors of this soup are delicate and subtle. The creaminess balances the spiciness of the first course.

	6	cups Chicken Stock or 3 cans (16 ounces each) low-sodium chicken broth
	12	medium fresh mushrooms wiped clean
	20	dried Chinese or Japanese black mushrooms (see Cook’s Notes)
	2	ribs celery with leaves, cut into 2-inch lengths
	1	medium carrot, cut into 2-inch lengths
	1	medium yellow onion, peel intact and quartered
	2	Tbsp. unsalted butter, softened
	2	Tbsp. all-purpose flour
	2	cups whipping cream
	¼	cup port wine
	~	Salt and freshly ground black pepper, to taste
	¼	cup minced fresh parsley, for garnish

In a 4-quart saucepan, combine stock, mushrooms, celery, carrot, and onion. Bring to a boil over medium-high heat, then reduce heat so stock or broth just simmers. Cover, and cook for 30 minutes. Cool slightly.
Set a fine-mesh strainer over a bowl large enough to hold stock or broth. Carefully pour or ladle liquid and vegetables into strainer, and return liquid to saucepan. Set aside. Remove Chinese mushrooms from strainer, and discard remaining vegetables. Use a sharp paring knife to remove stems from mushrooms and discard. Cut mushrooms into paper-thin slices. Add to liquid.
Bring soup to a simmer over medium-high heat. Place softened butter and flour in a small mixing bowl, and mix thoroughly with a fork, making sure all flour is absorbed. Ladle ½ cup soup into bowl and stir mixture until smooth. Pour into pan, stir, and simmer about 2 minutes. Add cream and port, stir, and heat through. Add salt and pepper to taste. Ladle into individual bowls and garnish with minced parsley.

Dried Chinese or Japanese black mushrooms are usually available in a well-stocked supermarket. Fresh shiitake mushrooms can be substituted. Remove stems, wipe or brush mushrooms clean, thinly slice, and add to soup after straining broth.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.