21 December, 2021
Wild Mushroom SoupPosted in : Soups on by : MikeZ
Wild Mushroom Soup
Homemade Soup to rival that served in the Best Restaurants.Difficulty: Beginner
- Large Soup Pot x 2
- 5 oz, each Shiitake, Portobello, Cremini or Porcini Mushrooms
- 1 Tbsp. EVOO
- ¼ Lb. Unsalted Butter - 1 stick
- 1 Tbsp. Unsalted Butter
- 1 Medium Yellow Onion - chopped
- 1 Carrot - chopped
- 1 sprig Fresh Thyme
- Kosher Salt - to taste
- Fresh Ground Black Pepper - to taste
- 2 Leeks (White & Green parts) - chopped
- ¼ cup AP Flour
- 1 cup Dry White Wine
- 1 cup Half-and-Half
- 1 cup Heavy Cream
- ½ cup Fresh Flat-leaf Parsley - minced
- 6 cups Water
- Clean the mushrooms by wiping them with a dry paper towel. Do not wash! Separate the stems and coarsely chop. Slice the caps ¼" thick and cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. This should yield 4 1/2 cups of stock – add water if needed.
- In another large pot, heat the remaining stick of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until they begin to brown.
- Add the sliced mushroom caps 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, deglazing the bottom of the pot.
- Add the mushroom stock, minced thyme leaves, 1 1/2 tsp. Salt, and 1 tsp. pepper. 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. Do not boil. Serve hot.
Shared by Patricia Maravola – December 21, 2020
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