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Wild Mushroom Soup

Posted in : Soups on by : MikeZ

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Wild Mushroom Soup

Homemade Soup to rival that served in the Best Restaurants.
Difficulty: Beginner
Cuisine American, Eastern European
Keyword Soups
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Large Soup Pot x 2

INGREDIENTS 

  • 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

INSTRUCTIONS

  • 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.

Notes

Shared by Patricia Maravola – December 21, 2020

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