Wednesday, February 4, 2009

Cream of Mushroom Soup

Our efforts to take down the world one webcam at a time are working swimmingly. Since yesterday's post, two friends and one more family member have signed up for ooVoo. Now I need to figure out better webcam placement since it currently faces a white wall, which makes it look like I'm talking to people from prison and not the corner of our living room.

But while you're waiting for your camera to arrive, you should occupy yourself by making Ina Garten's Cream of Wild Mushroom Soup. I made it for the first time and it's amazing! B said that he wished he had a bigger spoon so that he could get more into his mouth at once. It was an easy recipe and very easy to make while you're completely distracted because you make it in steps. So as I was trouble shooting the video connection with my brother, I kept dashing into the kitchen to complete and step and then I'd let it do what it had to do and come back five minutes later. The only change I made to the recipe (other than using dried herbs instead of fresh) was that I used an immersion blender at the very end to make the consistency creamy, but that's just my personal preference.


  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley


Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

1 comment:

billy said...

made it, loved it, and my life would end if I didn't have my immersion blender! It's my favorite kitchen gadget...

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