Ingredients: |
Ingredients: 1/2 pound fresh Shiitake mushrooms
1/2 pound fresh Portobello mushrooms
1/2 pound each of two other “wild” mushrooms
(total of two pounds of mushrooms)
2 tablespoons of good olive oil
1/2 pound +2 tablespoons butter
2 cups yellow onion, chopped
two large carrots, chopped
several sprigs fresh thyme leaves
(two or three left whole, plus two teaspoons of minced fresh leaves)
Kosher salt
Freshly ground black pepper
4 cups chopped leaks, carefully cleaned of grit
1/2 cup all-purpose flour
2 cups dry white wine
2 cups half-and-half
2 cups heavy cream
A few ounces dried wild mushrooms
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Directions: |
Directions:PREPARE MUSHROOMS
Clean and slice mushrooms: Gently clean fresh mushrooms with paper towels. Remove and separate stems, trim off ends, and coarsely chop stems. Separately, slice mushroom caps ¼-inch thick. If slices are long cut into smaller pieces. Keep stems and sliced caps separate. Set aside. Reconstitute dried mushrooms: pick the desired amount of dried mushrooms out of the container a few at a time. Place in strainer. Avoid pouring them into strainer to avoid getting grit into mix. Quickly toss under cold running water to remove remaining grit. Immediately place mushrooms in a bowl large enough to accommodate them once they have plumped up. Pour a cup or so of warm water over, enough to cover, and let soak for half an hour. Gently remove mushrooms from water with your fingers giving them a little bit of a squeeze to remove a bit of the water absorbed. Place them on a chopping block. Do not toss the soaking water, it will add terrific flavor to the soup! Chop reconstituted mushrooms into bite-size pieces and set aside. If you're concerned about grit in the water pass the liquid through a coffee filter or paper towel. Set the remaining mushroom liquor aside.
STOCK
In large pot, heat olive oil and 2 tablespoons butter. Add sliced mushrooms stems, onion, carrot, two or three sprigs of thyme, 2 teaspoons of salt and 1 teaspoon of pepper. Cook over medium low heat, uncovered, for about 15 minutes until vegetables soften, stirring regularly. Add 12 cups water, bring to a boil, then reduce heat and simmer uncovered for about half an hour. Set aside to cool a bit, then strain, reserving the liquid for the soup and discarding vegetables. Cook the mushrooms: In another pot heat the half-pound of butter and stir in leaks. Cook, uncovered, over low heat for about 20 minutes or until leaks begin to brown, stirring occasionally. Add the sliced mushroom caps, stir well and cook for 10 minutes or until mushrooms are tender and starting to brown, stirring every few minutes. Sprinkle in half cup flour and cook, stirring, for one minute, then stir in white wine and continue stirring for another minute or two to fully incorporate, scraping up any bits stuck to the bottom of the pot. Add your reserved mushroom stock, reserved dried mushroom soaking liquid, reconstituted dried mushrooms, minced thyme leaves, 1 tablespoon of salt and 2 teaspoons of pepper and bring to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, stirring now and then.
BLEND THE SOUP
Allow to cool slightly then carefully blend the hot soup in batches in a blender or a food processor until desired consistency; it doesn’t take much processing.
FINISH SOUP
Return the blended soup to the pot, add half-and-half and heavy cream, season with salt-and-pepper to taste and heat thoroughly but do not boil, stirring often. Ladle into bowls and enjoy!
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This recipe for MUSHROOM CREAM SOUP is from