Monday, September 22, 2008

BB: Cream of Wild Mushroom soup

Mmmmmmmmm...if it were actually a little bit cooler I think I would have enjoyed it more, but it was warm today. It was delicious, don't get me wrong...creamy and mushroom-y and leaky...mmmm!





This recipe was decided on by Chelle of Brown Eyed Baker. And it was a great decision. This is one of my favortie kinds of soup. I was excited to see that I wouldn't have to do any modifications to make it low carb, either! I got some flack (from my family) for the last recipe not even being close to the origianl recipe. Hey, I have to pick and choose which recipes I want to splurge on. I figure there are going to be some baked good coming up and I know I won't be able to alter them enough to be low carb.


Cream of Wild Mushroom Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Show: Barefoot Contessa
Episode: Mystery Guest


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 (I omitted this)
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.

I cheated and didn't make the stock. I used 1 quart of chicken stock instead. It was still good! I will be making this again during the fall and winter.

10 comments:

Mandy said...

Smart! I love that you used chicken stock, the original recipe was so much work and making that short cut would have been much easier for me without sacrificing flavor. In fact, I think the chicken stock must have added another depth of flavor. Great Job!

Cynthia's Blog said...

It really didn't take that long to make the mushroom stock! But I love prep work like that.

Kate said...

I used my own chicken stock as well. I felt it really needed that additional level of flavor. Your soup looks great!

Esi said...

Agreed, this is definitely not the kind of food you want to be eating while it's still hot outside, but it's not bad :)

Suzie said...

Glad you enjoyed it, and have something new in your repertoire for autumn and winter.

Debinhawaii said...

I have gotten over my warm soup in warm weather issues living in a warm climate--I just like soup too much to not make it. Great job with your soup--it looks wonderful!

Christine said...

Chicken stock is an excellent choice! Your soup looks delicious!

Prudy said...

I'd definitely use chicken stock for a quick version. Great tip!

Becky said...

I used chicken stock when making by broth really do think it added to the flavour.

Your photo showing the parsley is very nice.

Peggy said...

Your soup looks delicious! I wish I had tried this now.