Wild Mushroom Soup

February 4, 2011

With another slew of “wintery mix” on the way, making soup seemed like a great way to end the day. This is a variation on the Barefoot Contessa’s cream of wild mushroom soup; it’s a little rustic but full of mushroom-y deliciousness. Serve with some toasty, crusty bread and you will be in heaven!

You will need:

  • 1 T olive oil
  • 9 T butter, divided
  • 2 carrots, peeled and chopped
  • 1 small onion, chopped
  • 6 sprigs fresh thyme
  • 4 sprigs fresh tarragon
  • Salt and pepper, to taste,
  • 6 c stock (I used 2 c mushroom stock and 4 c of homemade chicken stock…to keep it vegetarian, just use more mushroom or veggie stock)
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 1 bunch of scallions, chopped
  • 5 oz fresh shiitake mushrooms, sliced and cut into bite-sized chunks
  • 8 oz fresh portobello mushrooms, sliced and cut into bite-sized chunks
  • 8 oz fresh button mushrooms, sliced and cut into bite-sized chunks.
  • 1/4 c flour
  • 1 c dry white wine
  • 1 – 2 c light cream, to taste

Then you…

  1. Heat the olive oil and 1 T butter in a large pot. Add in the carrot, onion, 2 sprigs of thyme, and 2 sprigs of tarragon. Season with salt and pepper. Cook over medium-low heat until the vegetables soften, roughly 10 minutes.
  2. Stir in the stock. Bring to a boil, and then reduce to a simmer. Simmer uncovered for about 30 minutes. Strain and reserve the broth; you will want about 4 1/2 cups of broth at the end.
  3. In a stock pot, melt the other 8 T butter over low heat. Stir in the shallots, garlic and scallions. Season with a little salt and pepper. Cook about 5 minutes, and then add the mushrooms.
  4. Cook another 10 or so minutes, until most of the mushroom liquids are cooked off; the mushrooms should be beginning to brown.
  5. Stir in the flour and cook another minute.
  6. Stir in the white wine to deglaze the pan. Add the 4 1/2 c of reduced stock.
  7. Chop up the remaining tarragon leaves and stir them in to the soup, along with the remaining thyme leaves. Season with salt and pepper if needed and bring to a boil.
  8. Reduce the heat and simmer, uncovered, for another 15-20 minutes.
  9. Mix in the cream to taste. Heat through but do not allow the soup to come to a boil again. Serve hot and delicious!

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