Cream Of Mushroom Soup With Madeira - cooking recipe

Ingredients

1 lb cremini mushrooms or 1 lb wild mushroom (i've also used portabellas)
1 tablespoon fresh lemon juice
4 cloves garlic, chopped
2 tablespoons butter
1 tablespoon safflower oil
salt and pepper, to taste
2 1/2 cups chicken broth
1/2 cup creme fraiche or 1/2 cup heavy cream
6 tablespoons madeira wine

Preparation

Preheat oven to 300 degrees F.
Wipe mushrooms clean with a damp cloth and slice thin.
Spread them out in a shallow ovenproof dish in a double layer.
Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
Bake for about an hour or until they are completely cooked and the juice is dark and thick.
Set aside a few mushrooms for garnish if you desire.
Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
In a heavy saucepan, heat the broth mixture for about 5 minutes.
Add the cream and cook for 5 more minutes but don't let it boil.
Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
Garnish with chives and reserved mushrooms.