Cream of Mushroom Soup

February 4, 2009 at 1:31 pm 1 comment

I have had this recipe bookmarked since Septempber. I can’t believe I waited so long to try it! The homemade mushroom broth adds an incredible depth of flavor to this soup that is perfectly complimented with the thyme. This is a great cold weather meal and since we have gotten some chilly weather here in Florida I seized the opportunity.

cream-of-mushroom-soup

Cream of Mushroom Soup
Ingredients
5 oz fresh shiitake mushrooms
5 oz fresh portobello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 Tbsp extra virgin olive oil
9 Tbsp butter, divided
1 Cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
kosher salt
freshly ground black pepper
2 Cups chopped leeks, white and green parts (about 2 leeks)
1/4 Cup all-purpose flour
1 Cup white wine
1 Cup half-and-half
1 Cup heavy cream
1/2 Cup fresh flat leaf parsley, chopped

Directions
Clean the mushrooms by wiping them with a dry paper towel. Separate the stems and coarsely chop. Slice the mushroom caps 1/4 inch thick and, if they are bit, cut them into bit-sized pieces. Set aside

To make the stock, heat the olive oil and 1 Tbsp of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 tsp salt, and 1/2 tsp pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the mushrooms and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Source: Rediscovering the Joy of Cooking

Advertisements

Entry filed under: main dish, Soup/Stew.

Spinach-Artichoke Dip Parmesan Ciabatta

1 Comment Add your own

  • 1. Joelen  |  February 4, 2009 at 1:45 pm

    This looks delicious and I plan on making a mushroom soup next week!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


foodbuzz


Foodbuzz

Recent Posts

Categories


%d bloggers like this: