(not my pic because my pics blow)Ingredients
1 lb of mushrooms (I use a combo of Shitake, Cremini, and Porcini) chopped into bite-sized chunks, not too big
1 peeled carrot, finely chopped
1 stick celery, finely chopped
2 leeks, finely chopped
1 yellow onion, finely chopped
2 shallots, finely chopped
1 cup dry white wine
4 cups Chicken or Veggie stock (or you can use my pasta water and Better Than Bouillon trick)
s&p, garlic, bay leaf, nutmeg, chopped fresh herbs (I use thyme, parsley and dill)
2 oz dried mushrooms
1/4 cup Vermouth
1/2 stick butter
4 tblsp flour
1 cup heavy cream
1. Combine dried mushrooms and Vermouth, set aside to soak.
2. Add stock and wine to pot and bring to simmer. Dump in chopped celery, carrot, onion, shallots, and leeks. Add garlic and bay leaf and simmer until veggies are tender, about 30 minutes.
3. While veggies are simmering, sautee mushrooms (plus some s&p) in butter until lightly browned. Toss with some of the chopped fresh herbs, and set aside. (You might need to do this in batches to get a good color on all the mushrooms.)
4. Puree dried mushrooms and Vermouth until completely smooth, and add to simmering stock/veggie pot. Dump in rested mushrooms, remove bay leaf, and add some more of your chopped fresh herbs. Continue to simmer while you make a roux.
5. Melt about 4 tblsp butter in pan, and slowly whisk in 4 tblsp flour until it starts to bubble. Add in some grated nutmeg, and take off heat. Slowly whisk into stock with simmering veggies & mushrooms, and add in heavy cream. Allow to heat through, then take off heat. If too thick add more cream, if too thin add a bit more roux until you hit the consistency you like, then stir in more fresh herbs and adjust seasonings as necessary.
This probably sounds complicated, but it's actually pretty easy and honestly, it's ridiculously delicious and it freezes like a dream. It tastes so much better than the canned stuff, it's better for you, and you can use it in a tons of other recipes as well. Or you know, just eat it on it's own. (I usually freeze this in can-sized portions in zippy bags so I can whip it out any time I need it.)