Recipes Mushroom Soup with Chorizo and Scallions 5.0 (6,235) Add your rating & review Plus: Ultimate Holiday GuidePlus: More Soup Recipes and Tips By Gabriel Kreuther Gabriel Kreuther Why Because while he calls his food "modern French, with clean, bright flavors", we call it elegant and slightly subversive. Born Niederschaeffolsheim, Alsace, France, 1969. Education École Hôtelière in Strasbourg, France. Experience Jean Georges, New York City; L'Ermitage de Bernard Ravet, Vufflens-le-Château, Switzerland. Why he became a chef "From the age of six, I was always bothering my mother to teach me to cook. When I got older, I spent summers working in my uncle's restaurant." Most popular item on his menu Croustillant. "It's squab with sautéed foie gras in the center, wrapped in cabbage, then wrapped in a thin pastry. It's almost like a spring roll." Ingredient obsession The herb hyssop. "The taste is somewhere between anise and mint." Favorite cheap eat The pastrami sandwich at Manhattan's Carnegie Deli. "The first time you see it, you're scared. That's a lot of pastrami." Won Best New Chef at: Atelier, New York City (closed) Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 1 hrs 45 mins Yield: 10 Ingredients Soup 4 tablespoons unsalted butter 4 pounds large white button mushrooms (thinly sliced) 4 large shallots (thinly sliced) 1 garlic clove (smashed) 6 cups chicken stock or low-sodium broth 6 cups water 5 small thyme sprigs 5 sprig parsley ⅓ cup heavy cream ¼ cup soy sauce 1 tablespoon cornstarch dissolved in 2 s water Salt and freshly ground pepper Garnish ½ pound chorizo (peeled and coarsely ground in a food processor or) 1 tablespoon unsalted butter ½ pound small white button mushrooms (quartered) 1 bunch scallions (about 6 white and green part, thinly sliced) Directions MAKE THE GARNISH In a large soup pot, melt the butter. Add three-fourths of the sliced mushrooms, the shallots and garlic and cook over moderately high heat, stirring frequently, until the mushroom liquid has evaporated and the mushrooms are lightly browned, 30 minutes. Add the chicken stock, water, thyme and parsley and bring to a boil, scraping up any browned bits stuck to the bottom of the pot. Cover and simmer over moderately low heat for 1 hour. Strain the mushroom broth into a heatproof bowl, pressing hard on the solids with the back of a spoon. Discard the solids and wipe out the soup pot. Return the broth to the pot. Add the remaining sliced mushrooms, bring to a boil over high heat and cook them for 2 minutes. Using a slotted spoon, transfer the mushrooms to a blender. Add 1 cup of the broth and puree until smooth. Return the mushroom puree to the soup and stir in the heavy cream, soy sauce and cornstarch mixture and bring to a simmer. Cook just until slightly thickened, about 5 minutes. Season with salt and pepper. In a large skillet, cook the chorizo over moderate heat until the fat is rendered, about 5 minutes. Drain the ground chorizo on a paper towel. Wipe out the skillet and melt the butter. Add the quartered mushrooms and cook over high heat until lightly browned, about 6 minutes. Add the scallions and chorizo and cook just until the scallions are softened, about 1 minute. Mound 1/4 cup of the garnish in the center of 10 soup bowls, ladle the soup all around and serve. Suggested Pairing A fruity, earthy Rioja with rich flavors will echo the mushrooms in this soup. Rate it Print