Source: there are multiple including an old williams sonoma recipe and a couple cooks illustrated recipes
Notes: I've been adapting this over time. It is always evolving a bit. Sometimes i thicken with a little flour. Sometimes with a little cream. There is a bisque variant that uses 2/3 cup heavy cream and two egg yolks. I did this most recently with less liquid (2.5 cups water and 3 cups chix broth). I felt it was going to have two much liquid.
Ingredients:
- 2 lb fresh mushrooms
- 1 tbsp salt
- 2 tbsp vegetable oil
- small onion finely chopped
- pepper
- tbsp thyme
- 2 tbsp sherry
- 4 cups water
- 3.5 cups chicken broth
Program:
1. Toss salt with mushrooms and microwave on high 12 or more minutes until the volume has reduced by 2/3
2. Drain the liquid from the mushrooms into another bowl
3. Heat 2 tbsp fat in dutch oven over medium heat and add mushrooms
4. Stir occasionally until the mushrooms have released their remaining moisture and a fond has formed on the bottom of the pot
5. Add onion, thyme and 1/4 tsp pepper and cook for a couple minutes
6. Deglaze the pan with the sherry until it has evaporated
7. Add the mushroom liquid, scraping up any browned bits
8. Add the other liquids and cook for 20 mins
9. Blitz with an immersion blender until desired consistency
10. Thicken if desired
11. Finish with a little lemon juice
