Meg's Mushroom Soup
By á-16791
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
- 1/2 cup half and half
- 1 Sprig minced Thyme or 1/4 tsp
- 1 Carrot
- 1 Leak
- 2 Shallots
- 1 Stick Butter
- 2 TBL Butter
- 1 Tsp Salt
- 1/2 tsp pepper
- 1/4 cup flour
Details
Preparation
Step 1
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.
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