WILD CREAM OF MUSHROOM SOUP
Steps:
- 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 they 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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Kaylor Sigogo
[email protected]This soup is a keeper! I will definitely be making it again.
majid khan khan
[email protected]I added a splash of white wine to the soup and it really enhanced the flavor.
SHREEJAL Bhandari
[email protected]This soup is a great way to use up leftover mushrooms. I had some shiitake mushrooms that were about to go bad, so I used them in this soup and they were delicious.
kenssy matute
[email protected]I was pleasantly surprised by how creamy and flavorful this soup was. I will definitely be making it again and again.
nighthaven
[email protected]This soup gets even better the next day, so make a big batch and enjoy it all week long.
Sarah Irwin
[email protected]I would recommend this recipe to anyone who loves mushroom soup or is looking for a new and easy soup recipe to try.
Aakash Kathariya
[email protected]This soup is so versatile. You can add different vegetables, herbs, or proteins to create your own unique flavor.
A G
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a delicious and satisfying soup.
sarok bokani11
[email protected]This soup is the perfect way to warm up on a cold day. It's easy to make and the ingredients are affordable and easy to find.
Johnny Paul koroma
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the creamy texture and the earthy flavor of the mushrooms. I will definitely be making this soup again.
Henry Maye
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. The combination of wild mushrooms and cream created a rich and flavorful soup that was both hearty and satisfying.
Anita Shrestha
[email protected]This soup was incredibly easy to make and packed with flavor! I used a variety of mushrooms, including shiitake, oyster, and cremini, and the combination was perfect. The soup was creamy and rich, with a deep umami flavor. I served it with a side of