- 1 pound of mushrooms, divided in half
- 4 + 2 + 2 tbsp of butter
- 1 tbsp of chopped onion
- 2 cups of finely chopped carrots
- 2 cups of finely chopped celery (we used leeks)
- 1 clove of garlic, minced
- 2 1/2 cups of broth / bouillon
- 1 small can of tomato paste (~6-7 tbsp; we used 1-2 tbsp)
- 1/4 tsp of salt
- pinch of black pepper
- 1/4 cup of dry sherry (we used a dry red wine)
- Garnish: sour cream, herbs (optional)
- Chop 1/2 pound of mushrooms very fine.
- In a large saucepan, melt 4 tablespoons of butter.
- Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. If you have wine, you can use it now to deglaze the pot. Stir, scraping the bottom bits.
- Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of finely chopped mushrooms, and sauté for 5 minutes. Add to the soup.
- Stir in 2 1/2 cups of broth, 3 1/2 cups of water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper.
- Bring to a boil. Cover and reduce heat. Simmer 1 hour (30 minutes minimum).
- Purée the soup with an immersion blender. Season and taste.
- Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of reserved sliced mushrooms, and sauté for 5 minutes. Add to the soup.
- Add 1/4 cup of dry sherry. Heat thoroughly and serve.
- Garnish with sour cream or herbs.
Titled “Mushroom Soup from the Inn at Bree”, there is only one main inn in Bree, however: the Inn of the Prancing Pony. We didn’t have a bundle of celery, so we subbed with a leek instead. Next time I would use 2 leeks! I would also had herbs like thyme. Instead of beef broth, we used Better Than Bouillon chicken base. Feel free to use more tomato paste if you prefer a more reddish product, but this was grand — I would also like to try a medley of mushrooms in season. Instead of dry sherry, we used a red wine, but I would also try a white wine next time.