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12 cups - assorted fresh mushrooms (cremini, shiitake, portobello, oyster, king oyster)
3 tbsp - butter
2 cups - onions
4 cloves - garlic, minced
1 cup - sherry or white wine
2 tbsp - flour
2 sprigs - fresh thyme
1 - bay leaf
4 cups - vegetable stock
2 cups - cream
Just before cooking, wash the mushrooms by dusting them with flour and then rinsing them in cold water. The flour acts as an abrasive to help remove dirt. Towel dry the mushrooms and roughly chop them.
Melt butter in a large soup pot on medium heat. Add the onions and garlic and sauté until the onions are golden brown. Turn up the heat, add the mushrooms and sauté until the water in the pot evaporates and the mushroom are well browned.
Add the sherry and simmer until it reduces to one-quarter of its volume. Sprinkle the flour on top and sauté for 2 to 3 minutes until the flour is cooked.
Add the thyme, bay leaf and stock. Bring to a boil then simmer for 10 -12 minutes. Turn off the heat and purée the soup with an immersion blender.
Add the cream and bring the soup back up to a simmer. Season to taste with salt and pepper. Serve in warm bowls.
Mushroom, Crimini (Brown) Bulk (kg)
Mushroom, Shiitake (kg)
Mushroom, Portabella (2 per pack) (each)
Mushroom, White Jumbo (kg)
Dairyland Unsalted Butter (454g)
Onion, Jumbo Yellow (each)
Garlic, California (per bulb) (each)
Carl Jung White Wine Non-Alcohol (750ml)
Robin Hood All Purpose Flour (2.5kg)
Herb, Thyme (each)
Morton Bassett Bay Leaves (4g)
Sunterra Stock, Vegetable (1L)
Dairyland Whipping Cream 36% Old Fashioned (1L)
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