It is officially Fall and the leaves are bright yellow and orange and the next windy day will blow all the color off the vines. A perfect lunch for a Fall day is fresh mushroom soup. My love of mushroom soup has always been tempered by feeling guilty about all the cream involved in making it a rich and delicious tasting soup. My new version has all the richness and depth of flavors without any guilt…really! Not of drop of cream is used and if you prefer you can even switch the butter out with olive oil.

serves eight

6 ounces butter (or a couple of glugs of olive oil)
6 large shallots (1 cup) thinly sliced
1 pound crimini mushrooms, chopped
1/2 ounce dried porcini reconstituted in 1 cup warm water, then chopped and water reserved
1/2 cup sweet vermouth
3 cups chicken stock
1 teaspoon Orleans vinegar a l’estragon (or tarragon vinegar)
4 tablespoons chives, chopped
sea salt
fresh ground black pepper

1. Saute’ the shallots in butter, then add the mushrooms and porcini and liquid and reduce on high heat.
2. Deglaze with sweet vermouth.
3. Add 3 cups of chicken stock and simmer for about 35 minutes.
4. In a blender, put about 3/4 of the mushroom and liquid and blend until smooth.
5. Add back to the pot and add the vinegar.
If the soup is too thick, add more chicken stock.
6. Ladle unto bowls and sprinkle with chopped chives, sea salt and fresh ground black pepper.

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  1. Robbie says:

    Wham bam thank you, ma’am, my qusetinos are answered!

  2. midnitechef says:

    Hubby has been bugging me to make “real” mushroom soup… this might be the ticket!

  3. Jayne says:

    Wow, no cream! I love mushroom soup but often do skip it for something less creamy. This is great!

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