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Cream of Wild Mushroom Soup

Source of Recipe

From "Barefoot Contessa at Home" by Ina Garten


Recipe Introduction

"Parker Hodges was the chef at Barefoot Contessa and he made this delicious soup all winter long. It was especially popular for the holidays when wild mushrooms are in season. Though technically these mushrooms are cultivated, not 'wild,' they have much more flavor than regular button mushrooms. Don't substitute dried mushrooms because the flavor and texture of fresh mushrooms are important to this soup. If you can't find exactly this mixture, use 15 ounces of any 'wild' mushrooms that are available."

List of Ingredients

â—¦ 5 ounces fresh shiitake mushrooms
â—¦ 5 ounces fresh portobello mushrooms
â—¦ 5 ounces fresh cremini (or porcini) mushrooms
â—¦ 1 tablespoon good olive oil
â—¦ ¼ pound (1 stick) unsalted butter plus 1 tablespoon
â—¦ 1 cup chopped yellow onion
â—¦ 1 carrot, chopped
â—¦ 1 sprig of fresh thyme plus 1 teaspoon minced thyme leaves
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 cups chopped leeks, white and light green parts (2 leeks)
â—¦ ¼ cup all-purpose flour
â—¦ 1 cup dry white wine
â—¦ 1 cup half-and-half
â—¦ 1 cup heavy cream
â—¦ ½ cup minced fresh flat-leaf parsley


Recipe

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 ¼-inch thick and, if they are big, cut them into bite-size 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 ½ 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 ½ cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining ¼ 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 ½ 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 to taste, and heat through but do not boil. Serve hot.

Serves 5 to 6