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“If you don’t have port, use dry sherry.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine the dried mushrooms and broth; bring to a boil.
  2. Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
  3. Strain the broth into a bowl and add the mushrooms to the broth; set aside.
  4. In a soup pot, melt the butter over medium heat.
  5. Add in the onion; saute/stir for 3 minutes, or until soft.
  6. Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
  7. Sprinkle with the flour, salt, and pepper.
  8. Stir for 1 minute to cook the flour and coat the mushrooms.
  9. Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
  10. With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
  11. Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
  12. To serve, ladle into soup bowls; garnish with chopped parsley.

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