Three-Mushroom SoupPosted on: March 23, 2017
Serves 4 to 6
¹⁄³ cup unsalted butter
2 tablespoons chopped garlic
1 tablespoon chopped shallot
2 cups chopped shiitake mushrooms
2 cups chopped button mushrooms
2 cups chopped portabella mushrooms
3 (14-ounce) cans chicken broth
Salt and black pepper
Melt your butter in a large sauté pan over medium heat. Add the
garlic and shallot, and sauté until fragrant, about 5 minutes. Add all
three types of mushrooms and sauté until they reduce, 7 to 10 minutes.
Working in three batches, scoop out 1 cup of mushrooms and
place them in a blender along with 1 cup of chicken broth. Blend
on medium speed for about 15 seconds. Repeat with the remaining
mushrooms and broth. Salt and pepper to your liking.
Dump the puree into your Dutch oven insert, cover it, and put 10
coals on top and 6 coals around the outside of the bottom (not
underneath). Cook for about 45 minutes, or until hot and ready to
serve. Flavor is very important in this recipe, so continue to add salt
and pepper until its flavor pops out at you!