Creamy Wild Mushroom Soup
This one doesn't look like much, but damn was it tasty!
Though technically these mushrooms are all cultivated, they're still widely referred to as "wild". It certainly adds intrigue to a recipe title, so I'm gonna go with it. :o)
Creamy Wild Mushroom Soup
6 Tbsp. butter
1 large onion, diced
2 large cloves garlic, minced
10 oz. cremini mushrooms, chopped
6 oz. shiitake mushrooms, stems removed and discarded, diced
1 large portobello mushroom cap, diced
6 Tbsp. flour
7 cups vegetable stock
1/2 cup sherry
1 bay leaf
1 tsp. dried thyme
8 oz. heavy cream
salt and freshly ground black pepper to taste
Melt butter in a large soup pot over medium heat. Add onion and garlic and cook, stirring frequently, until onions soften and just begin to color. Add all of the mushrooms and a big pinch of salt, and let cook until the mushrooms are tender and exude their liquid. Add the flour and cook, stirring constantly, for a minute more.
Slowly add the stock to the mushroom mixture, scraping up all of the floury bits from the bottom of the pot. Stir in sherry, bay leaf and thyme. Bring to a boil. Reduce heat and let simmer, uncovered, for 20 minutes. Remove pot from heat. Remove bay leaf.
Puree soup with an immersion blender (or let soup cool for 15 minutes, and puree it in several batches in a standard blender). You can puree it completely if you prefer a totally smooth soup; I prefer to have a little something to chew on, so I leave it a little on the chunky side. It's your call!
Stir the heavy cream into the pureed soup, and season to taste with salt and pepper. Reheat a bit if necessary, and enjoy! Particularly good with a chunk of nice crusty bread, and maybe a fresh green salad.
Though technically these mushrooms are all cultivated, they're still widely referred to as "wild". It certainly adds intrigue to a recipe title, so I'm gonna go with it. :o)
Creamy Wild Mushroom Soup
6 Tbsp. butter
1 large onion, diced
2 large cloves garlic, minced
10 oz. cremini mushrooms, chopped
6 oz. shiitake mushrooms, stems removed and discarded, diced
1 large portobello mushroom cap, diced
6 Tbsp. flour
7 cups vegetable stock
1/2 cup sherry
1 bay leaf
1 tsp. dried thyme
8 oz. heavy cream
salt and freshly ground black pepper to taste
Melt butter in a large soup pot over medium heat. Add onion and garlic and cook, stirring frequently, until onions soften and just begin to color. Add all of the mushrooms and a big pinch of salt, and let cook until the mushrooms are tender and exude their liquid. Add the flour and cook, stirring constantly, for a minute more.
Slowly add the stock to the mushroom mixture, scraping up all of the floury bits from the bottom of the pot. Stir in sherry, bay leaf and thyme. Bring to a boil. Reduce heat and let simmer, uncovered, for 20 minutes. Remove pot from heat. Remove bay leaf.
Puree soup with an immersion blender (or let soup cool for 15 minutes, and puree it in several batches in a standard blender). You can puree it completely if you prefer a totally smooth soup; I prefer to have a little something to chew on, so I leave it a little on the chunky side. It's your call!
Stir the heavy cream into the pureed soup, and season to taste with salt and pepper. Reheat a bit if necessary, and enjoy! Particularly good with a chunk of nice crusty bread, and maybe a fresh green salad.