This is company worthy soup, and I think that is the highest praise soup can be given! I love it! Thank you Barefoot Contessa! I’ve been wanting to make this recipe forever… so when I hit a mushroom sale at the local grocery store last week, I knew exactly what I was going to do with them. I used a combination of oyster, shitake, and white mushrooms. And I’m dying to add Portebello to the mix next time. I love soup for casual dinners with company, because you can make it early which equates to more time and energy to enjoy your company!
PS Having a mushroom stock in the freezer would make this soup a cinch.
Cream of Wild Mushroom Soup
Submitted by Mindy ~ The Sisters Cafe
15 ounces of mushrooms (using 3+ varieties is key: shitake, portobello, cremini (or porcini) are suggested in the original recipe)
1 tablespoon olive oil
1 stick plus one tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided (can substitute dry)
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 (optional)
1 cup half-and-half
1 cup heavy cream
1/3 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 coarsley 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 (leave salt out if using salted butter), 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 stick 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, scarping 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. Heat through but do not boil. Serve hot.