Cream Of Mushroom Soup With Madeira

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 lb cremini mushrooms or 1 lb wild mushroom (i've also used portabellas)
• 1 tablespoon fresh lemon juice
• 4 cloves garlic, chopped
• 2 tablespoons butter
• 1 tablespoon safflower oil
• salt and pepper, to taste
• 2 1/2 cups chicken broth
• 1/2 cup creme fraiche or 1/2 cup heavy cream
• 6 tablespoons madeira wine

Recipe

• 1 preheat oven to 300 degrees f.
• 2 wipe mushrooms clean with a damp cloth and slice thin.
• 3 spread them out in a shallow ovenproof dish in a double layer.
• 4 add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• 5 bake for about an hour or until they are completely cooked and the juice is dark and thick.
• 6 set aside a few mushrooms for garnish if you desire.
• 7 put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• 8 in a heavy saucepan, heat the broth mixture for about 5 minutes.
• 9 add the cream and cook for 5 more minutes but don't let it boil.
• 10 put a tablespoon of madeira in the bottom of each soup cup and add hot soup.
• 11 garnish with chives and reserved mushrooms.