Continuing with my focus on Autumn and cold weather-appropriate dishes, this very tasty soup is our traditional starting course for Thanksgiving dinner. Of course, it’s so good, I try to bring out out more than just once a year as I did this week for a dinner party. I can buy the portobello and shitake mushrooms at Publix, but typically have to travel to Whole Foods for the creminis. You can get the soup prepared early, stopping just before the addition of the cream and half-and-half, then reheat and add the creams just before serving.
Ingredients:
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
¼ lb. (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
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
¼ cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
½ 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.
Note: if you wish a slightly less chunky soup, you may use an immersion blender before the addition of the cream and half-and-half to puree the soup. I like to just lightly blend so that some of the full mushroom slices remain.
Comments
Post a Comment