Sunday, 13 April 2014

4-Wild Mushroom Soup

This has got to be one of my all time favourite soups.  A little effort goes a long way, and if you going to make soup - make a lot.  This one freezes really well.

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4-Wild Mushroom Soup
130g Shitake mushrooms
150g Portobello mushrooms
100g Cremini mushrooms
100g Porchini mushrooms
Olive oil
115g + 1 tbs butter, divided
1 cup red onion, chopped
2 sprigs fresh thyme
1 tsp salt
1 tsp pepper
2 cups leeks, chopped white and green
1/2 cup flour
1 cup dry white wine
1 cup cream
1/2 cup parsley, finely chopped

Wipe mushrooms with a paper towel.  Do not wash with water!
Separate stems and coarsely chop
Chunky slice mushroom caps
To make the stock:
Heat oil and 1 tbsp butter in a large pot
Add stems, onion, 1 sprig thyme, salt, pepper and cook on medium for 10 min
Add 8 cups water, bring to the boil, reduce heat and simmer uncovered for 30 min
Strain, serving liquid
In a large pot heat remaining butter, add leeks and cook for 20 min until soft
Add chopped mushroom caps and cook another 10 min
Add flour and cook for 1 min
Add wine and cook for 1 min
Add stock, thyme salt and pepper and bring to the boil, reduce and simmer for 15 min
Add cream, parsley and season, heat through, but do not boil
Serve hot