Tuesday, September 30, 2008

Barefoot Bloggers: Cream of Wild Mushroom Soup

orry everyone! I am a few days behind in posting about this yummy soup. I am in the process of moving and underestimated how long it would actually be before being connected to the internet once again (LOL!) Better late than never anyway, right? :-)

I must say that this soup was quite delish - very rich and creamy and the mushroom flavor really came through. I thought it a little bland at first taste so I added a bit of curry powder and it made all the difference in the world! I know, I know...kinda weird spice to add but it my secret weapon - in my opinion it can make pretty much anything taste better! I also chose thyme to top the soup instead of parsley (what's with all the parsley Ina???) - much better!

Thanks go to Chelle of Brown Eyed Baker for selecting this Ina Garten recipe. Be sure to check out her blog as well as all of the other Barefoot Bloggers versions of Cream of Wild Mushroom Soup - I'm sure they are fabulous!

Here's the recipe:

Barefoot Contessa's Cream of Wild Mushroom Soup
Copyright Ina Garten and Food Network

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.

*Note: This recipe makes A LOT of soup so be prepared to freeze some, or share it with friends and family. We ate it two nights in a row plus had two large containers leftover. It's a good soup, but I really didn't feel like eating it for a week ;-)

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