Monday, February 9, 2009

Cream of Mushroom Soup

When I saw this soup posted on Annie's Eats, I knew that I would be making it in the very near future! I've always been a big fan of a good pot of soup, especially when it is so blistery cold outside! The day I made this, it was below zero outside and snow was blowing everywhere. A big steaming bowl of this soup was the perfect way to warm up! Until this point, I had only had cream of mushroom soup that came from a can (I'm ashamed to admit!). I was really anxious to try this recipe for homemade and it did not disappoint!
Cream of Mushroom Soup
8 ounces white button mushrooms
8 ounces baby bella mushrooms
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 cup chopped yellow onion
1 carrot, peeled and chopped
1 sprig fresh thyme, plus 1 teaspoon minced thyme leaves, divided
kosher salt
black pepper
2 cups chopped leeks, white and green parts
1/4 cup all-purpose flour
1 cup dry white wine
1 cup heavy cream
1 cup milk
3 tablespoons minced fresh flat-leaf parsley
Clean the mushrooms by wiping them gently with a slightly damp paper towel. Do not wash them. Separate the stems from the caps. Coarsely chop the stems. Slice the caps, cutting in half if necessary so that the pieces are bite-sized. Set aside.
To prepare the stock, heat the olive oil and 1 tablespoon butter in a Dutch Oven over medium heat. When the butter is melted, add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain through a mesh sieve, reserving the liquid but discarding the solids. You should have about 4.5 cups of liquid. If not, add some water to make up the difference.
Meanwhile, in another large pot, heat the remaining 2 tablespoons of butter over medium heat. Add the leeks and cook over low heat, 15-20 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 of salt, 1/2 teaspoon of pepper, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the heavy cream, milk and parsley. Adjust seasonings to taste and heat through but do not boil. Serve hot.
Source: Annie's Eats, originally from Ina Garten

1 comment:

  1. This is one of my all time favorites and your soup was absolutely delicious!