Cream of Wild Mushroom Soup
From Barefoot Contessa at Home
Prep time: 30 minutes
Simmer time: 45 minutes
5 oz/140g fresh shitake mushrooms
5 oz/140g fresh Portobello mushrooms
5 oz/140g fresh cremini or porcini mushrooms
1 tbsp good olive oil
¼ lb/113g (1 stick) unsalted butter plus 1 tbsp
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 tsp fresh thyme leaves
Kosher salt & freshly ground black pepper
6 cups water
2 cups (2 medium) chopped leeks (white and pale green only)
¼ cup all purpose flour
1 cup dry white wine
1 cup half & half
1 cup heavy cream
½ cup fresh parsley, finely chopped
1. Clean mushrooms (I just wipe them with a dry paper towel). Separate the stems and coarsely chop them. Slice the tops ¼ inch thick and if the mushrooms are large, slice them in half first.
2. To make the stock: In a Dutch oven or large soup pot, heat the olive oil and 1 tbsp of butter, add the chopped mushroom stems, onion, carrot and sprig of thyme with salt & pepper. Cook over medium low heat for about 10-15 minutes, or until the vegetables are soft. Add 6 cups of water, bring to a boil and reduce the heat. Simmer uncovered for 30 minutes. Strain and reserve the liquid (should be about 4½ cups of stock – if not add water).
3. In the meantime, in another large pot, heat the remaining ¼ lb of butter and add the leeks. Cook over low heat for 15-20 minutes until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes (the mushrooms will be browned and tender). Add the flour and cook for one minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the stock, thyme leaves and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half & half and cream, parsley and season to taste. Heat through but do not boil. Serve hot.
This is definitely NOT South Beach Diet friendly.
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