Creamy Mushroom Soup

1. 1

   Put the dried mushrooms in a saucepan with 5 cups of water; bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes, or until tender.

2. 2

   Meanwhile, put the butter in a skillet and turn the heat to medium high.

3. 3

   When the butter melts, add the sliced fresh mushrooms and turn the heat to high.

4. 4

   Cook, stirring occasionally and seasoning with salt and pepper, until they give up their liquid and begin to brown, about 5 minutes.

5. 5

   When the dried mushrooms are tender, scoop them from the liquid with a slotted spoon and add them to the skillet along with the shallot.

6. 6

   When all the fresh mushrooms are browned and the shallot is tender, about 3 minutes later, turn off the heat.

7. 7

   Strain the mushroom-cooking liquid through a cheesecloth-, napkin-, or towel-lined strainer; measure it and add water or stock to make sure you have at least 1 quart.

8. 8

   Rinse the saucepan and return the liquid to it.

9. 9

   Add the mushrooms and cream and heat through; taste and adjust the seasoning.

10. 10

    Add the lemon juice, taste once more, garnish if you like, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.