Monday, March 7, 2011

Cream of Wild Mushroom Soup

When I was sick the other week, all I wanted was some soup.   I have a horrible habit of only wanting homemade soup though, so it required a little bit of work!

Cream of Mushroom Soup
16 oz assorted wild mushrooms - I used henhouse, cremini, and shitake
1 oz olive oil
4 tbsp unsalted butter, separated
1 cup chopped yellow onion
1 carrot chopped
1 sprig fresh thyme, plus 1 tsp minced thyme leaves
kosher salt, freshly ground black pepper
2 cups chopped leeks (2 leeks), white and green parts
1/4 cup all-purpose flour
1 cup dry white wine
2 cup half-and-half or light cream

Clean the mushrooms, separating the stems from the caps.  Chop the caps to bite sized pieces, set aside.

To make the stock -
Trim off the mushroom stems, and coarsely chop them.  Heat the olive oil and a tablespoon of butter in a large pot.  Add the mushroom stems, the onion, carrot, sprig of thyme, 1 tsp salt, and 1/2 tsp pepper and cook over medium heat for 10-15 minutes until the veggies are soft.  Add 6 cups of water, bring to a boil and then reduce heat to a simmer uncovered for 30 minutes.  Strain, reserving the liquid.  You should have about 4 1/2 cups of stock.

Meanwhile in another large pot melt 3 tablespoons of butter and add the leeks.  Cook over low heat 15-20 minutes until they begin to brown.  Add the sliced mushroom caps and cook for another 10 minutes or so until they are soft.

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 stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil.  Reduce the heat and simmer for 15 minutes.  Add the half-and-half, cream, parsley, season with salt and pepper to taste.  Heat through but do not boil.