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Cream of Wild Mushroom Soup

A rich cream of wild mushroom soup with shiitake, portobello, and cremini, leeks, thyme, and a homemade mushroom stock.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 5
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 oz fresh shiitake mushrooms
  • 5 oz fresh portobello mushrooms
  • 5 oz fresh cremini (or porcini) mushrooms
  • 1 tbsp good olive oil
  • 1/4 lb unsalted butter 1 stick, plus 1 tbsp, divided
  • 1 cup yellow onion chopped
  • 1 carrot chopped
  • 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups leeks white and light green parts, chopped (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup fresh flat-leaf parsley minced

Method
 

  1. Clean the mushrooms by wiping with a dry paper towel — do not wash them. Separate the stems, trim any bad parts, and coarsely chop the stems. Slice the caps 1/4-inch thick (halve if large) and set aside.
  2. Make the stock: heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, thyme sprig, 1 teaspoon salt, and 1/2 teaspoon pepper; cook over medium-low 10 to 15 minutes until soft. Add 6 cups water, bring to a boil, reduce heat, and simmer uncovered 30 minutes. Strain, reserving the liquid (about 4 1/2 cups; add water if short).
  3. Meanwhile, in another large pot, heat the remaining 1/4 pound butter and add the leeks. Cook over low heat 15 to 20 minutes until they begin to brown. Add the sliced mushroom caps and cook 10 minutes until browned and tender.
  4. Add the flour and cook 1 minute. Add the white wine and stir 1 minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme, 1 1/2 teaspoons salt, and 1 teaspoon pepper; bring to a boil, then reduce and simmer 15 minutes.
  5. Add the half-and-half, cream, and parsley; season to taste and heat through but do not boil. Serve hot.