Cream of Wild Mushroom Soup
User Reviews
0
0 reviews
Unrated
Cream of Wild Mushroom Soup
Report
This creamy soup is a real crowd pleaser!
Share:
Ingredients
- 5 ounces shiitake mushrooms fresh
- 5 ounces portobello mushroom fresh
- 5 ounces cremini mushroom or porcini mushrooms, fresh
- 1 tablespoon olive oil good
- ¼ pound unsalted butter 1 stick plus 1 tablespoon, divided
- 1 cup chopped yellow onion
- 1 carrot chopped
- 1 thyme divided, sprig fresh plus 1 teaspoon minced leaves
- kosher salt
- black pepper freshly ground
- 2 cups leek white and light green parts (2 leeks, chopped
- ¼ cup all-purpose flour
- 1 cup white wine dry
- 1 cup half-and-half
- 1 cup heavy cream
- ½ cup parsley minced, fresh flat-leaf
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
109mg
(36%)
Sodium
63mg
(3%)
Potassium
533mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3870IU
(77%)
Vitamin C
15.3mg
(17%)
Calcium
119mg
(12%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 109mg | 36% |
| Sodium | 63mg | 3% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3870IU | 77% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 119mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
