Thursday, September 25, 2008

Barefoot Bloggers Mushroom Soup

This week for Barefoot Bloggers we made Mushroom Soup. I love mushrooms and soups. I have made Hungarian Mushroom soup (my sister Jennys recipe) a dozen times and always loved it. I was excited about trying this soup. Chelle of Brown Eyed Baker chose Cream of Wild Mushroom Soup. It was so good! I loved how creamy it was and the texture between the mushrooms was perfect. This made allot of soup for 2 of us. My daughter tried a little bit and loved the base of the soup but didn't care for the mushrooms at all. I froze several small servings for future lunches.
Cream of Wild Mushroom Soup by Ina Garten Barefoot Contessa At Home
5 oz fresh shitake mushrooms
5 oz fresh portabella mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 T good olive oil
1/4 lb + 1 T unsalted butter
1 c chopped yellow onion
1 chopped carrot
1 sprig fresh thyme + 1 tsp chopped minced thyme leaves,
Kosher salt and fresh ground black pepper
2 c chopped leeks (white and light green parts)(2 leeks)
1/4 c all-purpose flour
1 c dry white wine
1 c half-and-half
1 c heavy cream
1/2 c minced fresh flat-leaf parsley
Clean the mushrooms by wiping the with a dry paper towel. Don't wash them! Separate the stems from the caps, trim off any bad parts, and coarsely chop the stems. Slice caps 1/4" thick and, if they are big, cut into bite-sized pieces. Set aside.To make the stock, heat the olive oil and 1 T butter in a large pot. Add the chopped mushroom stems, chopped onion, carrot, sprig of thyme, 1 tsp salt and 1/2 tsp pepper and cook over medium low heat about 10 - 15 minutes, until veggies are soft. Add 6 cups of 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 lb butter and add the leeks. Cook over low heat for 15 - 20 minutes, until the leeks start to turn brown. Add the mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil Reduce heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley and season with salt and pepper to taste. Heat through but do not boil. Serve hot.
See what the rest of the Barefoot Bloggers think, check here.
I did not have the three types of mushrooms so I left out the creminis. I used all the cream and half and half it called for. I won't be eating it everyday but enjoyed the richness of it. I thought it was a great Fall Soup. A little goes a long way.

3 comments:

At Home In Georgia said...

mmm this looks good. I have never used wine in cooking before...could I substitute it with something else? Wish I could join you for a yummy leftover lunch.

Everyday Gourmet said...

You can use equal amounts of chicken stock to substitue. I helped in Annas class today making applesauce. I am going to Jonathans class next. Do you like Papirika? My sisters recipe is amazing and used sourcream and papirika in it. I can send it to you if you want too. I was going to follow your suggestion and make apple turnovers for the kids teachers along with the recipe but forgot to get the puff pastry out of the freezer...

At Home In Georgia said...

I taught half a day in Kindergarten today. I would like to try your recipe for the apple turnovers...that was a super idea.