Cheesecake Factory Mushroom Soup Food

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NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP



New England Soup Factory's Creamy Wild Mushroom Soup image

A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

Provided by winkki

Categories     Vegetable

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

1 large Spanish onion, peeled and diced
1 cup diced celery
1 tablespoon salted butter
3 garlic cloves
1 lb shiitake mushroom
2 large portabella mushrooms
1/4 lb chanterelle mushroom
2 -3 large potatoes, peeled and quartered
6 -8 cups chicken stock
4 ounces light cream
kosher salt, to taste
fresh ground black pepper
2 teaspoons fresh thyme
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce

Steps:

  • Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
  • Slice all of the mushrooms together and set aside 1/2 cup for garnish.
  • Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
  • Add the stock; bring to a boil.
  • Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
  • Puree in blender, return to pot.
  • Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
  • Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
  • Add the mushrooms to the soup and stir well.

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