Prep 30 mins
Cook 1 hr
I saw this on HGTV "Paula Deen" show. WOW can this girl cook.
Make and share this Cream of Wild Mushroom Soup recipe from Food.com.
- 5 ounces fresh shiitake mushrooms
- 5 ounces fresh portabella mushrooms
- 5 ounces fresh cremini mushrooms (or porcini)
- 1 tablespoon olive oil
- 1⁄4 lb unsalted butter, 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.
Fantastic exactly as written!! We had this with Christmas Dinner, it was wonderful. Thanks!
This soup was wonderful! I did, however make a couple of changes to taste. I couldn't find any cremini mushrooms, so I used oyster mushrooms, which worked fine. I also used half yellow onions, and half shallots because shallots are my secret ingredient in everything. I substituted white grape juice for the white wine because I didn't have white wine in the house. I also used half the amount of butter called for because a whole stick just seemed like overkill for us with the heavy cream and half and half in this recipe. I served the soup in a bread bowl, and I think between just my husband and I we ate half the batch ourselves. Very good, hearty, and creamy mushroom soup. Thanks for posting!