Creamy, Earthy Mushroom Soup

September 18, 2007

Hello Blake Makers! Before I talk about these amazing looking mushrooms, I wanted to let you know that there are some changes a-comin’. New design, new features, and maybe a few surprises.

Separate the stems and caps from 2 large portobellos, 1 package of creminis and 1 package of shitakes. Set the caps aside.

Let’s make a mushroom stock.

Chop the stems. Chop 1 yellow onion. Chop 1 carrot.

Add 1 tblsp. butter and 1 tblsp. olive oil and saute’ the veggies with 1 whole sprig (stem) of thyme until everything starts to get soft.

Add 6 cups of hot water after that and bubble high, then bubble low for about 30 minutes.

In a separate pot, saute’ 2 chopped leeks in 1/4 lb. of butter. When they soften, and maybe brown a little, add in all the mushroom caps (chopped).

Cook them until they’re all cooked down and maybe a little brown.

Add 1/4 cup of flour and cook for about 1 minute.

De-glaze the pan with 1 cup of white wine, and then add the mushroom stock (strained).

Let this all bubble away for about 30 minutes.

At the end (about 10 minutes before serving), add 1 cup heavy cream, 1 cup half and half, and 1/2 cup freshly chopped parsley.

S&P to taste.

I need to work on this recipe. Don’t get me wrong, it’s tasty, but it’s missing something. I’m thinking hot sauce, creamy goat cheese or sour cream. Maybe a protein. I’m sure round 2 will be even better. I’m also sure Day 2 soup will be even better, too.