Jeanette's No-Cream, Creamy Wild Mushroom Soup

by Rachael Ray Show Staff 9:00 AM, November 16, 2016

Aired November 16, 2016

Serves 6-8 as an appetizer

1 cup dried porcini mushrooms
8 cups low-sodium beef or vegetable stock, divided
3 tablespoons olive oil or coconut oil
2 pounds cremini mushrooms, sliced
1 large shallot, chopped
2 cloves garlic, chopped
4 cups cauliflower florets
1 cup raw cashews
3 tablespoons fresh thyme, picked and chopped, divided
Salt and pepper
1/2 cup dry sherry
1/4 cup fresh chives, finely chopped


In a small saucepan, combine porcini mushrooms and 2 cups beef stock. Bring to a bubble then remove from heat and reserve.
Heat oil in a large pot over medium-high heat. Once the oil is very hot, add mushrooms and cook until very brown on all sides, about 8-10 minutes. Remove about 1/2 cup mushrooms and reserve. To the mushrooms in the pan, add shallots, garlic, cauliflower, cashews, 2 tablespoons thyme, some salt and pepper. Cook until cashews begin to soften and veggies begin to brown, about 5-6 minutes. Deglaze the pan with sherry.
Add reconstituted porcini mushrooms and the stock they were soaking, being mindful not to pour in any grit at the bottom of the saucepan. Add remaining 6 cups stock and bring to a bubble. Reduce heat to medium and cook for 8-10 minutes so flavors can combine. Remove pot from heat.
Transfer mixture into a high powered blender and blend until completely puréed and creamy. Return to pot, simmer to keep warm until ready to serve. 
Garnish with reserved mushrooms, remaining thyme and chives

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