Cream of Wild Mushroom Soup

Name: Cream of Wild Mushroom Soup
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 113 grams (1 stick) plus 1 tablespoon unsalted butter, divided; 1 carrot, chopped; 142 grams fresh cremini (or porcini) mushrooms; 237 milliliters dry white wine; 59 milliliters all-purpose flour; 118 milliliters minced fresh flat-leaf parsley; 142 grams fresh shiitake mushrooms; 237 milliliters half-and-half; 237 milliliters heavy cream; 6 servings Kosher salt; 473 milliliters chopped leeks, white and light green parts (2 leeks); 1 Tbsp good olive oil; 142 grams fresh portobello mushrooms; 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided; 237 milliliters chopped yellow onion

Cream of Wild Mushroom Soup requires around 1 hour and 50 minutes from start to finish. One serving contains 451 calories, 5g of protein, and 37g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 1102 people found this recipe to be scrumptious and satisfying. Plenty of people really liked this soup. A mixture of cremini mushrooms, plus 1 tablespoon butter, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

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 they are big, cut them into bite-sized pieces. Set aside.

Ingredients you will need

Mushrooms

Equipment you will use

Paper Towels

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.

Ingredients you will need

Olive Oil

Butter

Stock

Equipment you will use

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.

Ingredients you will need

Vegetable

Mushrooms

Carrot

Pepper

Onion

Thyme

Salt

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.

Ingredients you will need

Stock

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.

Ingredients you will need

Butter

Leek

Equipment you will use

Pot

Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.

Ingredients you will need

Mushrooms

Add the flour and cook for 1 minute.

Ingredients you will need

All Purpose Flour

Add the white wine and stir for another minute, scraping the bottom of the pot.

Ingredients you will need

White Wine

Equipment you will use

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.

Ingredients you will need

Thyme

Mushrooms

Pepper

Stock

Salt

Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.

Ingredients you will need

Salt And Pepper