Cream of Wild Mushroom Soup

Name: Cream of Wild Mushroom Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 5 ounces fresh shiitake mushrooms; 5 ounces fresh portabella mushrooms; 5 ounces fresh cremini mushrooms (or porcini); 1 tablespoon olive oil; 1/4 lb unsalted butter, 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; 1 cup dry white wine; 1 cup half-and-half; 1 cup heavy cream; 1/2 cup minced fresh flat-leaf parsley

Submitted by Chef Aint Bs

"I saw this on HGTV "Paula Deen" show. WOW can this girl cook."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 6

ingredients

5 ounces fresh shiitake mushrooms
5 ounces fresh portabella mushrooms
5 ounces fresh cremini mushrooms (or porcini)
1 tablespoon olive oil
¹⁄₄ lb unsalted butter, 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
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
¹⁄₂ cup minced fresh flat-leaf parsley

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 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.

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Reviews

Fantastic exactly as written!! We had this with Christmas Dinner, it was wonderful. Thanks!

Gatorbek
This soup was wonderful! I did, however make a couple of changes to taste. I couldn't find any cremini mushrooms, so I used oyster mushrooms, which worked fine. I also used half yellow onions, and half shallots because shallots are my secret ingredient in everything. I substituted white grape juice for the white wine because I didn't have white wine in the house. I also used half the amount of butter called for because a whole stick just seemed like overkill for us with the heavy cream and half and half in this recipe. I served the soup in a bread bowl, and I think between just my husband and I we ate half the batch ourselves. Very good, hearty, and creamy mushroom soup. Thanks for posting!

I Cook Therefore I

Tweaks

This soup was wonderful! I did, however make a couple of changes to taste. I couldn't find any cremini mushrooms, so I used oyster mushrooms, which worked fine. I also used half yellow onions, and half shallots because shallots are my secret ingredient in everything. I substituted white grape juice for the white wine because I didn't have white wine in the house. I also used half the amount of butter called for because a whole stick just seemed like overkill for us with the heavy cream and half and half in this recipe. I served the soup in a bread bowl, and I think between just my husband and I we ate half the batch ourselves. Very good, hearty, and creamy mushroom soup. Thanks for posting!

I Cook Therefore I

RECIPE SUBMITTED BY

Chef Aint Bs

I live in the beautiful North Georgia Mountains with my husband and 2 cats. We are busy with our new business..Ain't B's Bakery/Cafe'. Some of my customers ask for recipes, I'm so excited that I found this web-site..I can now send my customers to this web-site "RECIPEZAAR.com" for not only my recipes but everyone elses recipes. I have been baking and cooking since I was 16 years old. My first job was a short order cook at the local drug store,(Great after school job, kids!!!!)I have had formal training as a chef and training as a cake decorator and Confectionery Art. My favorite cookbooks?? All of them! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> For fun I love to fish for trout when I'm in Georgia and salt water fish when I'm in Florida in the winter. My passion is to learn how to cook everything! Everyway, and Anyway. Would love to host my own cooking shows on National Television. I have had local shows but nothing national. Look out Paula Deen! lol I have been writing a cookbook for a very a long time, I just can't find enough hours in the day to finish it, besides...HOW WILL I KNOW WHEN I'VE REACHED THE END OF MY COOKBOOK??

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