MIXED MUSHROOM SOUP

By BobD

Ingredients

• 3/8 ounce ( 1/2 cup) dried porcini mushrooms
• 1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks
• 2 cups good white wine
• 1 bay leaf
• 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1 large clove garlic, minced
• 8 ounces portobello mushroom caps, coarsely chopped
• 8 ounces cremini mushrooms, finely sliced
• 4 ounces button mushrooms, finely sliced
• 3 tablespoons butter
• 1/2 teaspoon dried thyme leaves
• 2 cups milk
• Heavy cream, for garnish
• Finely chopped parsley, for garnish

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.

In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.

Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and sauté until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, reserving liquid.

Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.

Allow soup to cool slightly. Working in batches, use a blender to purée soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.