I have my "go-to" list of soups I make on a regular basis, but I was feeling like I was stuck in a rut recently. My husband suggested I make one of his favorites, cream of mushroom soup. I have never made cream of mushroom soup before and it really isn't one I order when eating out, but I thought it would be fun to give it a try.
When I started looking for a recipe on the internet, I found so many great ones but ultimately decided on a recipe from Ina Garten's Barefoot Contessa At Home cookbook. I own many of her cookbooks (though, not this one) and have loved everything I have ever made from her books. She uses simple, fresh ingredients and I feel like I learn so much from her books and show about quality ingredients.
I am happy to report that her mushroom soup did not disappoint! In fact, it is now on the regular recipe rotation at our house. This takes a little extra work because you use all fresh ingredients, but it is definitely worth it.
Cream of Wild Mushroom Soup
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
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.
I also recommend another Barefoot Contessa made-from-scratch soup classic, Chicken Noodle. We are enjoying this soup this week. It is so easy. You will not want to got back to canned soup after making these two.
|Courtesy of Smells Like Home|