Barefoot Bloggers - Cream of Wild Mushroom Soup

Thursday, September 25, 2008, by Leigh Anne

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Last week they were having a potluck soup and bread night at church (the evening I taught my Meal Planning class) so I decided that was the perfect opportunity to make this Barefoot Blogger recipe. You see, I don’t like mushrooms. Those of you who know me will not be surprised by this. Remember I have texture issues and mushrooms are just too slimy, rubbery etc. for my taste.

For those of you who do like mushrooms, this soup got rave reviews. I served my husband a bowl before I left for church and he loved it and told me to bring any of the leftovers home for him!

This is not a quick and easy dish to prepare. There is a lot of chopping and a lot of simmering so allow time. The recipe calls for 3 different types of mushrooms. I used shitake, portobello and whatever those basic button shaped mushrooms are called that are easy to find at the store. I have no idea what a cremini or porcini mushroom looks like and there was nothing labeled with that name in my produce department.

I pretty much followed the recipe as is except for that one change.

So if you are a mushroom lover I think you will enjoy this soup! Thanks to Chellie at Browned Eye Baker for selecting this Ina Garten recipe - once again it got me to try something I never would have tried otherwise (even if I didn’t eat it!). My husband thanks you!

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, 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. You should have about 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 to 20 minutes, until the leeks 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, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon 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.

Popularity: 23% [?]

Share and Enjoy: