Sep 19, 2009
cream of mushroom soup
Cream of Mushroom Soup
- 50 gm fresh shiitake mushrooms
- 50 gm fresh Portobello mushrooms
- 50 gm fresh cremini (or porcini) mushrooms
- 1 tablespoon olive oil
- tablespoon unsalted butter
- 1 cup yellow onion (chopped)
- 1 nos carrot (chopped)
- 1 sprig fresh thyme
- A Pinch kosher salt
- 1 teaspoon ground black pepper
- 2 cups leeks (chopped)
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup parsley (minced)
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, salt, and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid..
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 mushroom stock, minced thyme leaves, salt, 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.