This mushroom soup recipe warms the belly on those cool winter nights. Make extra to freeze for a quick work night meal.
Serve it with a crusty piece of French bread.
INGREDIENTS;
5 oz fresh shiitake mushrooms
5 oz fresh portabello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 TBLS good olive oil
1/4 pound (1 stick) plus 1 TBLS unsalted butter, divided
1 cup chopped yellow onion
1 sprig fresh thyme
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
DIRECTIONS;
Clean the mushrooms by wiping them with a dry paper towel or mushroom brush if you have one. 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 they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 TBLS of the butter in a large pot. Add the chopped mushroom stems, the onion and the sprig of thyme, 1 TSP salt and 1/2 TSP 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.
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, 1 TSP salt, and 1/2 TSP pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream and heat through but do not boil. Serve hot.