This mushroom soup is extremely delicious.
My girlfriends and I are lucky to have a friend name Cleary whose parents have a beautiful vacation home in Sechelt, where we relaxed this weekend. And when I say beautiful, I mean:
|In retrospect, the mushrooms in this picture were unnecessary.|
|Put down that book! Look to your left!|
Today we made this soup together. Because I have really good friends. Who are nice enough to pretend like they care about Souper Sunday on my Playing With My Food blog. And didn't want this to be the first Sunday this year that I didn't make a post simply because of extreme slothenliness (I may have just made up a new word...don't know, I am too slothenly to check today) and lethargy after a girls weekend jammed with junk food and booze. I have really good friends.
So together we made this Ina Garten (aka Barefoot Contessa) version of Cream of Wild Mushroom Soup, and it is very, very good. We gobbled it up for a late lunch today while we were still out of town, and now I am back at home and I'm having to try my best not to eat the plastic container of soup that has been portioned out for my lunch tomorrow. Sorry, not eat the plastic container of soup but rather the soup that is inside the plastic container of soup. Instead I am eating chips, so that's good.
|Cleary teaching me onion chopping technique. I forget already though.|
Makes: About 5 - 6 servings
- 5 ounces fresh shiitake mushrooms
- 5 ounces fresh portobello mushrooms
- 5 ounces fresh cremini (or porcini) mushrooms
- 1 tbsp 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 fresh thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts only (about 2 leeks)
- 1/4 cup all-purpose flour (we used gluten-free 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 with a vegetable brush or a dry paper towel...don't wash them with water! Remove the stems from the mushrooms, trim off any bad parts, and then chop the stems. Slice the mushroom caps 1/4-inch thick and 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.
|Cleary and me - broth straining maniacs!|
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
One Year Ago: Butternut Squash Macaroni and Cheese