Wild Mushroom SoupFebruary 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
- 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.
- 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.
- 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.
- Cook another 10 or so minutes, until most of the mushroom liquids are cooked off; the mushrooms should be beginning to brown.
- Stir in the flour and cook another minute.
- Stir in the white wine to deglaze the pan. Add the 4 1/2 c of reduced stock.
- 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.
- Reduce the heat and simmer, uncovered, for another 15-20 minutes.
- Mix in the cream to taste. Heat through but do not allow the soup to come to a boil again. Serve hot and delicious!