Mushroom Soup (Balthazar) Recipe

Name: Mushroom Soup (Balthazar)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried mushroom (porcini, morels, or shitakes); 1/2 cup olive oil; 2 sprigs rosemary; 4 sprigs sage; 1 large yellow onion, peeled and thinly sliced; 3 garlic cloves, peeled and thinly sliced; 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground white pepper; 1 lb white button mushrooms, cleaned and thinly sliced; 1 lb shiitake mushroom, stemmed cleaned and thinly sliced; 6 cups chicken stock or 6 cups water; 1 cup heavy cream; 2 tablespoons unsalted butter

Servings: persons

1 ounce dried mushroom (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs rosemary
4 sprigs sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon fresh ground white pepper
1 lb white button mushrooms, cleaned and thinly sliced
1 lb shiitake mushroom, stemmed cleaned and thinly sliced
6 cups chicken stock or 6 cups water
1 cup heavy cream
2 tablespoons unsalted butter

1
Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
2
Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
3
Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
4
Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
5
Turn the flame to high and add the white mushrooms and shitakes.
6
Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
7
Add the chicken stock and the dried mushrooms along with the soaking water.
8
Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.

1291

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ounce dried mushroom (porcini, morels, or shitakes), 1/2 cup olive oil, 2 sprigs rosemary, 4 sprigs sage, and more.

Yes, Mushroom Soup (Balthazar) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Soup (Balthazar)

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