Wild Mushroom Soup

By jakkelly

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped peeled carrots
• 24 oz fresh wild mushrooms sliced (such as crimini or stemmed shiitake)
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1 cup potato, peeled and cubed
• 1 tbs chopped fresh thyme
• 1 bay leaf
• 1/2 cup whipping cream
• Salt to taste
• Black pepper to taste
• Chopped fresh parsley or chives

Details

Servings 6

Preparation

Step 1

Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion, carrots and leek. Sauté until vegetables are tender and pale golden, about 10 minutes. Add remaining 1 tablespoon butter and fresh mushrooms; sauté until mushrooms are tender and brown, about 10 minutes. Stir in wine. Cook until liquid evaporates, about 5 minutes.

Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid. Bring to boil. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.

Discard bay leaf. Cool slightly. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Bring to simmer. Season with salt and pepper. Serve with parsley or chives.