Cream of Mushroom Soup
1 lb. shitake mushrooms, sliced
1 lb. Portobello mushrooms, sliced
1 lb. Porcini mushrooms, sliced
3 Tbsp. olive oil
3 sticks butter
3 onions, chopped
3 carrots, chopped
3 sprigs thyme
6 leeks, white and light green parts chopped
¾ cup flour
3 cups white wine
3 cups half and half
3 cups heavy cream
Salt and pepper
Topridge
Crow
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, thyme, two thirds of the mushrooms, 1 Tbsp. salt and ½ Tbsp. pepper to the pot. Cook over medium-low heat for 15 minutes, stirring occasionally. Add 4 quarts of water and boil for 30 minutes. Strain and reserve both the liquid and the solids. Remove the thyme stems from the solids and lightly process in a food processor. In another large pot, heat the butter over low heat. Add the leeks and simmer for 15 minutes, stirring occasionally. Add the remaining mushrooms and cook for 10 minutes. Add the flour and cook for 1 minute. Add the white wine and stir for another minute. Add the mushroom stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half and half, cream and mushroom puree. Season to taste and serve when it is hot (but don’t let it boil).
Our comments: This is another great rendition of my favorite soup. If you dislike mushrooms, this cookbook may not be for you.