Cream Of Wild Mushroom Soup Recipe

Verified Recipe

Time: 90 minutes

Created:

Ingredients:

  1. fresh shiitake mushrooms
  2. fresh portabella mushrooms
  3. cremini mushrooms
  4. olive oil
  5. unsalted butter
  6. yellow onion
  7. carrot
  8. thyme
  9. thyme leaves
  10. kosher salt & freshly ground black pepper
  11. leeks
  12. all-purpose flour
  13. dry white wine
  14. half-and-half
  15. heavy cream
  16. fresh flat-leaf parsley

Steps:

  1. ["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
  2. slice the mushroom caps 1 / 4-inch thick and , if there are big , cut them into bite-sized pieces , set aside
  3. to make the stock , heat the olive oil and 1 tablespoon of the butter in a large pot
  4. 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
  5. add 6 cups water , bring to a boil , reduce the heat , and simmer uncovered for 30 minutes
  6. strain , reserving the liquid , you should have about 4 1 / 2 cups of stock , if not , add some water
  7. meanwhile , in another large pot , heat the remaining 1 / 4 pound of butter and add the leeks
  8. cook over low heat for 15 to 20 minutes , until the leeks begin to brown
  9. add the sliced mushroom caps and cook for 10 minutes , or until they are browned and tender
  10. add the flour and cook for 1 minute
  11. add the white wine and stir for another minute , scraping the bottom of the pot
  12. add the mushroom stock , minced thyme leaves , 1 1 / 2 teaspoons salt , and 1 teaspoon pepper and bring to a boil
  13. reduce the heat and simmer for 15 minutes
  14. add the half-and-half , cream , and parsley , season with salt and pepper , to taste , and heat through but do not boil
  15. serve hot


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