Wild Mushroom Soup

A rich and creamy soup featuring an array of wild mushrooms, perfect for cozy winter nights and special occasions.

About 1 hour and 15 minutesServes 6
Roasted Tomato Soup
Love deeply, recklessly, with wild abandon, give of your whole self – it’s risky – you will likely be hurt but there is nothing in life more beautiful or more special. You can’t buy it, rent it, fly it, drive it, float it or wear it and that’s what makes it worth it.

Ingredients

  • 8 oz shiitake mushrooms
  • 8 oz cremini mushrooms
  • 8 oz portabella mushrooms
  • 2 packets (3 oz each) dried porcini and morel mushrooms, reconstituted in 8 oz hot water
  • 1/2 cup mirepoix (carrot/onion/celery, chopped)
  • 2 cups chopped leeks (white and light green only)
  • 1/4 cup flour
  • 1 cup dry white wine
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/2 cup chopped flat leaf parsley
  • 40 oz chicken stock
  • 1/2 cup porcini soaking liquid, strained through cheesecloth
  • 2 medium shallots
  • 1 tablespoon thyme
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves of garlic
  • Salt and pepper

Preparation

  1. 1.In a large pot or Dutch oven, heat olive oil and butter over medium heat. Sauté the mirepoix and garlic until fragrant.
  2. 2.Add shallots and sauté.
  3. 3.Add mushrooms and leeks, including the reconstituted porcini and morel mushrooms, chopped and stems removed.
  4. 4.Sauté for 5 minutes, then add wine and cook for an additional 3-4 minutes.
  5. 5.Sprinkle in flour and mix well, cooking for 2 minutes.
  6. 6.Add chicken stock and strained porcini liquid. Bring to a boil, stirring. Reduce heat to medium and simmer with lid on for 10-15 minutes until the sauce thickens.
  7. 7.Reduce heat and blend in cream and half and half. Do not boil. Add salt and pepper to taste.
  8. 8.Stir in parsley and fresh thyme.
  9. 9.Serve.