Cream of Wild Mushroom SoupPosted: November 22, 2011
(My Thanksgiving Starter course)
Makes about 3 quarts of finished soup
1 ½ lbs of fresh wild mushrooms (I used portabella, chanterelles and shitake)
2 – ½ oz pkgs of dried porcini mushrooms (1 oz total)
2 tablespoons good olive oil
6 oz (1 ½ sticks) plus 2 tablespoon unsalted butter, divided
2 cup chopped sweet onion (divided – 1 ½ / ½ onion)
2 carrots, chopped
3-4 sprigs fresh thyme plus 2 teaspoons minced thyme leaves, divided
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (3 leeks)
½ cup all-purpose flour
2 cups reserved porcini cooking liquid
4 cups beef stock
3 cups water
½ cup dry white wine
½ cup dry sherry
2 cups cream
1/2 cup minced fresh flat-leaf parsley
Simmer the porcinis in 2 cups of water on low heat for 10 minutes. Spoon out the porcinis into a small colander and rinse them. Pour the simmering liquid through a coffee filter, and reserve for the broth in next step.
Clean the mushrooms (Ina says don’t wash them but I do!) 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 2 tablespoon of the butter in a large pot. Add the chopped mushroom stems, 1 ½ onion, carrot, the sprig of thyme, 1 teaspoon salt (omit if your beef stock is salty), and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 4 cups stock, 3 cups water, 2 cups porcini liquid, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 8 cups of stock.
Meanwhile, in another large pot, heat the remaining 6 oz of butter and add the leeks and ½ onion. 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 sherry 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. Take about 1/3 of the soup (3 cups) and put in heat resistant blender, and blend until smooth. Add back into pot.
Add the cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Adapted from recipe by Barefoot Contessa (Ina Garten)
Note: This will freeze well, but freeze just short of adding the cream, and add the cream when you reheat and serve.