Ingredients: |
Ingredients: 5 oz. fresh shitake mushrooms
1 large portobello mushroom
5 oz. fresh cremini mushrooms
8 oz. sliced baby bella mushrooms
1 tbsp. good olive oil
1/4 lb (1 stick) plus 1 tbsp. unsalted butter, divided
1 c. chopped yellow onion
1 1/2 tsp. minced garlic
1/2 c. chopped celery
1 sprig fresh thyme, plus 1 tsp. minced thyme leaves
kosher salt
black pepper
6 c. chicken stock
2 c. chopped leeks, white & light green parts (2 leeks)
1/4 c. flour
dry sherry
1 c. half n' half
1 c. heavy cream
minced flat leaf parsley
|
Directions: |
Directions: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 and, if there are big pieces, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tbsp of the butter in large pot. Add the chopped mushroom stems, the onion, garlic, celery, the sprig of thyme, 1 tsp. salt, and 1/2 tsp. pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 c. chicken stock; bring to a boil; reduce heat, simmer uncovered for 30 minutes. Strain, reserving the liquid and cooked vegetables separately. You should have about 4 1/2 c. of stock. If not, add some water.
In another medium pot, saute 8 oz. sliced baby bella mushrooms in 1 tbsp. butter. Add these mushrooms to the strained cooked vegetables. When cooled, puree in food processor.
In another large pot, heat remaining 1/4 lb. butter and add leeks. Cook over low heat for 15-20 minutes, until leeks begin to turn 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 m inute. Add a little sherry 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; bring to a boil. Reduce heat and simmer for 15 minutes. Add the half n' half, cream, pureed vegetable mixture, and parsley; season with salt/pepper to taste; add sherry also to taste. Heat through, but do not boil. |
This recipe for Creamy Wild Mushroom Soup is from