Years ago I had to cook it, or throw it out. We where leaving town for the weekend and some how I had 3 pounds of mushrooms in the fridge. 1 pound chanterelles and 2 pounds baby portabellas. This was the beginning of my love affair with fungi.
This is a large recipe so have some freezer space available, And, yes, this freezes wonderfully.
Start with a couple of coarse chopped yellow onions sauteed till caramelized. Deglaze the onions with half a cup of white wine. Add 1/2 teaspoon salt and pepper and then add the mushrooms, cover and simmer till the mushrooms have given up their moisture.
The onions and mushrooms have all been coarsely chopped, we want onions and mushrooms to break down and release their moisture, we don’t want to cook away the liquid.
Add 2 quarts of beef or bone broth, homemade is the best and homemade is also very healthy for you. Pour in the rest of that bottle of white wine plus some sage and simmer for about 10 minutes or so.
Be careful about the sage as to not overpower the delicate taste of the mushrooms. This should be a lightly seasoned dish and you can always add more. We grow our own sage and replace the container every year, so our sage would have considerably more flavor then that 8 year old bottle in your spice rack.
Since this is CREAM of mushroom soup, you need to add a thickener, for the richest taste and consistency add 1 to 1 1/2 cups of heavy cream. Or substitute 2 cups of Greek yogurt.
Run through your blender for a very smooth soup, or use the boat motor if you like it a little chunky, your choice.
At this point, we do a final seasoning to taste, ladle it into our dishes, and enjoy something that tastes like it took hours to make.
If serving for a special occasion, garnish with a few thin slices of mushroom and a swirl of cream on top.
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