Wild Mushroom Soup
Posted by goodcookbecky on June 4, 2013
Here is another wonderful recipe that I have made that Ina Garten has in one of her cookbooks as well as on Food Network. I am a sucker for mushrooms and so far all of Ina’s recipes that I have tried have been winners. Mushrooms are matter of taste however, not everyone in my family loves them, but if you do, make this Cream of mushroom soup! It is quite good!
Wild Mushroom Soup
adapted from Ina Garten
- 5 oz fresh Shiitake mushrooms
- 5 oz fresh Portabella mushrooms
- 5 oz fresh cremini mushrooms
- 1 Tbsp olive oil
- 1/2 cup plus 1 Tbsp unsalted butter, divided use
- 1 cup chopped yellow onion
- 1 sprig fresh thyme plus 1 tsp fresh thyme, divided use
- kosher salt
- freshly ground black pepper
- 2 leeks, chopped, dark leaves removed
- 1/4 cup all purpose flour
- 1 cup dry white wine
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup minced fresh parsley
Clean the mushrooms and trim the stems and remove any parts that have gone bad. Separate the stems from the caps. Coarsely chop the stems. Place the chopped stems in a stock pot. Slice the mushroom caps and reserve for later usage.
To make the soup base: heat olive oil and 1 Tbsp of butter in a large pot with the stems. Add the onions, carrot, sprig of thyme and 1 tsp of salt and 1/2 tsp pepper and cook over medium heat for 10 to 15 minutes until the vegetables are soft. Add 6 cups of water and bring it to a boil. Reduce the heat and summer for 30 minutes. Strain the broth, reserving the soup base. Discard the vegetables. If you do not have 4 1/2 cups of soup base, add some water.
In the meantime, heat a large cast iron skillet and melt the remaining butter. Cook the leeks over low heat for 15-20 minutes, or until the leeks begin to brown. Add the mushroom slices and cook them until they are golden brown for another 10 minutes. Add the flour and cook for 1 minute whisking constantly. Add the white wine, stirring continuously to loosen any remains from the bottom of your skillet. Add the soup base, minced thyme, 1 1/2 tsp salt and 1 tsp pepper and bring the soup to a boil. Reduce the heat and simmer for 15 minutes. Add the half and half and cream, parsley, season with salt and pepper and heat the soup through over low, but do not boil Serve with crusty French bread.