BTW I used around 6 cups of mushrooms and about 1 cup of wine and probably 1 cup of broth. You just want to make sure that there is enough liquid and fat to cover the mushrooms halfway. After that, it’s up to you.
On Thanksgiving I had a whole whack of mushrooms that did not look super happy. Past their prime but I could not just let them go.
I cleaned them with water (this will help them release liquid in the oven), quartered them and put them in a large casserole dish, seasoned with salt and pepper. I added some sprigs of fresh thyme and at least a cup of wine and some stock. I also added a sliced onion, a couple of crushed cloves of garlic and a generous amount of olive oil.
I put the dish in a 325F oven for around 30 minutes.
This helped the mushrooms release a ton of their moisture and concentrate the flavours.
I needed space in the oven for other dishes so I moved everything to a Dutch oven.
I simmered everything for around 20 minutes.
This left me with the most amazing stock!
I sautéd the veggies in some butter and then added some flour.
I cooked everything together for a few minutes.
Then I added the stock slowly so everything could thicken together.
I added some sour cream and whipping cream and then used an immersion blender to bring everything together.
I kept some of the mushrooms and onions aside to garnish the soup and give it texture.
Absolutely delicious! So complex and stunning, this is what cream of mushroom soup should taste like. Rich, deep and earthy. Each spoonful filled me with foodie joy.
Not difficult to do. Just takes some time but is absolutely worth it.