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16 Pieces
Recipe By: Martha Rose Shulman

Puréed Mushroom Soup Recipe

Ingredients

  • ½ ounce dried porcinis
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
  • Salt to taste
  • 2 garlic cloves, minced (to taste, optional)
  • 1 ½ pounds mushrooms (white or cremini) sliced or coarsely chopped
  • ⅓ cup medium grain rice
  • About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
  • Freshly ground pepper to taste
  • 1 tablespoon soy sauce (more to taste)
  • 1 to 2 tablespoons dry sherry, to taste (optional)
  • ½ cup milk or additional stock
  • Chopped fresh parsley or torn leaves for garnish

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