Cream Of Wild Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 5 oz fresh shiitake mushrooms
  • 5 oz fresh portobello mushrooms
  • 5 oz fresh crimini or porcini mushrooms
  • 1 tbsp good olive oil
  • 1 stick and 1 tbsp unsalted butter, room temperature
  • 1 cup yellow onion, chopped
  • 1 carrot, chopped
  • 2 sprigs fresh thyme & 1 tbsp minced thyme
  • 2 cups leeks, chopped(white & light green parts only)
  • ¼ cup all purpose flour
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup half & half
  • ½ cup flat leaf parsley, minced
  • Kosher salt & freshly ground pepper, to taste
Instructions
  1. CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
  2. In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
  3. Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
  4. In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!
Recipe by The Peony Life at http://thepeonylife.com/2015/09/cream-of-wild-mushroom-soup/