Homemade Soup to rival that served in the Best Restaurants.Difficulty: Beginner
Cuisine American, Eastern European
Keyword Soups
Method Stove Top
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Equipment
Large Soup Pot x 2
INGREDIENTS
5 oz,eachShiitake, Portobello, Cremini or Porcini Mushrooms
1Tbsp.EVOO
¼Lb.Unsalted Butter - 1 stick
1Tbsp.Unsalted Butter
1Medium Yellow Onion - chopped
1Carrot - chopped
1sprigFresh Thyme
Kosher Salt - to taste
Fresh Ground Black Pepper - to taste
2Leeks (White & Green parts) - chopped
¼cupAP Flour
1cupDry White Wine
1cupHalf-and-Half
1cupHeavy Cream
½cupFresh Flat-leaf Parsley - minced
6cupsWater
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.