Meg's Mushroom Soup

Meg's Mushroom Soup

Photo by Tony N.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3-6

    oz Shitake Mushrooms

  • 3-6

    oz Portabella Mushrooms

  • 3-6

    oz Porcini Mushroom

  • ok to substitute oyster mushrooms for Porcini if can't find them

  • 1

    TBL Olive Oil

  • 1

    Garlic clove minced

  • 1

    Onion

  • 1

    Cup dry white wine

  • 1

    Cup heavy cream

  • ½

    cup half and half

  • 1

    Sprig minced Thyme or ¼ tsp

  • 1

    Carrot

  • 1

    Leak

  • 2

    Shallots

  • 1

    Stick Butter

  • 2

    TBL Butter

  • 1

    Tsp Salt

  • ½

    tsp pepper

  • ¼

    cup flour

Directions

1) Preparation Clean the shrooms with a wet cloth but don't wash as they will get mushy and the soup will be bad. Separate the stems and caps, chop the stems and cut the caps into 1/4" bite sized pieces Roughly chop onion, carrot, and one shallot for use in the base. A food processor will also work well Chop Leak, 1 shallot, and mince garlic 2) Make the soup base as follows Heat the olive oil and butter in a stock pan. Add carrot, onion, mushroom stems (add some caps if not enough), thyme, garlic, 1 tsp salt, 1/2 tsp pepper, and 1 shallot. Cook on low heat for about 15 minutes or until vegetables are soft. Add 6 cups of water. Bring to a boil and simmer 45 minutes When done, strain out the vegetables or if you prefer a thicker soup, run them through a food processor. You want to end up with 4-1/2 cups of soup base. 3) Create Roux as follows In a separate pan, melt a stick of butter and add leak, garlic, shallot, and flour. Cook over low heat for about 10-15 minutes until vegetables are soft and brown. Add mushrooms and coor another 10 minutes Add 1/4 cup flour and cook for about a minute until thoroughly mixed. Add 1 cup of wine and stir for another minute making sure to crape the bottom of the pan. 4) Combine 4-1/2 cups of base with the roux. Add 1.5 Tsp salt and 1 tsp pepper. Reduce the heat and simmer for 15 minutes. 5) Add 1 cup heavy cream and 1/2 cup half and half. Simmer until the soup is the desire consistancy. Add salt and pepper as necessary.


Nutrition

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