Homemade Cream of Mushroom Soup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just canât compare! Ingredients:
1/2 pound fresh shiitake mushrooms |
1/2 pound baby portobello mushrooms |
1 medium onion, chopped |
1 medium carrot, chopped |
1 tablespoon olive oil |
1 tablespoon plus 1/2 cup butter, divided |
5 cups water |
1 fresh thyme sprig |
1-1/4 teaspoons salt, divided |
3/4 teaspoon coarsely ground pepper, divided |
2 cups chopped leeks (white portion only) |
1/4 cup king arthur unbleached all-purpose flour |
1 cup white wine or chicken broth |
1 teaspoon minced fresh thyme |
1 cup heavy whipping cream |
1 cup half-and-half cream |
1/2 cup minced fresh parsley |
Directions:
1. Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms.
2. In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth.
3. In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender.
4. Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil). Yield: 8 servings (2 quarts).
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