Cream of Mushroom Soup | Christine Cushing

I show you how to take your cream of mushroom soup, next level with few cool techniques plus the addition of 1 unexpected ingredient that will give it a silky texture and perfect satisfying flavour. FULL RECIPE BELOW. Check out these other amazing videos: Beef & Barley Soup:    • Beef & Barley Soup | Christine Cushing   French Onion Soup:    • French Onion Soup | Christine Cushing   Chickpea Soup:    • Chickpea Soup | Christine Cushing   Avgolemono - Greek Chicken Lemon Soup:    • Avgolemono - Greek Chicken Lemon Soup...   Homemade Chicken Noodle Soup:    • Homemade Chicken Noodle Soup  | Chris...   Beef Bourguignon:    • Beef Bourguignon | Christine Cushing   New Videos Every Week! Subscribe for more: https://goo.gl/wNqDQB RECIPE: CREAM OF MUSHROOM SOUP ¼ cup Butter (50 ml) ½ lb shiitake mushrooms, stems removed, chopped 1 oz. dried Porcini mushrooms, rehydrated, washed thoroughly and chopped Juice reserved and strained through fine mesh 2 Tbsp olive oil (25 ml) 4 shallots, chopped 1 clove garlic, chopped ¼ tsp. Fresh chopped ginger(2 ml) 1 leek, thoroughly washed, white part only, chopped 2 stalks celery, diced 4 cups cremini mushrooms, washed and sliced (1L) ¼ cup sherry (50 ml) 1/4 cup Jasmine rice or Basmati rice(50 ml) pinch grated nutmeg 3 sprigs fresh thyme 6 cups chicken stock or vegetable stock(1.5L) salt and pepper to taste 1 cup 18 or 35 % cream (250 ml) juice of ½ lemon chopped fresh tarragon for garnish King oyster mushroom chips for garnish In a large, pot heat butter on medium high. Saute the shiitake and rehydrated porcini mushrooms for about 5-6 minutes until golden brown. Remove some of these mushroom, if you want some texture to your soup onto a plate for later. Add shallots, garlic, ginger, leek and celery. Continue to sweat on medium heat for about 4-5 minutes or until leeks are soft. Add the fresh mushrooms and toss for about 5-8 minutes over high heat until mushrooms are soft. Add the sherry, rice, nutmeg, fresh thyme, stock, reserved mushroom liquor, salt and pepper. Bring to a boil. Reduce to low heat and simmer covered for 30 minutes or until vegetables are soft. Add the cream to soup and bring to a boil. Simmer uncovered for a further 10-13 minutes until soup is thickened creamy. Puree soup until smooth. Return to heat, add add back any of the reserved browned mushrooms, if desired, lemon juice and fresh chopped tarragon. Simmer for several minutes. Adjust the seasoning. Serve while hot , top with a king oyster mushroom chip and chopped tarragon or parsley. Serves 4-6 Connect with Chef Christine on social media: Instagram:   / ccfearless   Twitter:   / ccfearless   Facebook:   / chefchristin.  . Christine's Website: http://christinecushing.com/ Linkedin:   / christine.  . #creamofmushroom #creamofmushroomsoup