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

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.