Thursday, November 12, 2009

Wild Mushroom Soup

So, I hated mushrooms until about 3 years ago and now I can't get enough. Here's the recipe I came up with today. Everyone in the house will eat it which is a friggin' miracle around here!

Carton each of:
Shitake mushrooms
Crimini mushrooms
Portobello mushrooms
2 small/med yellow onions
1 1/2 stick butter (Irish butter is REALLY good)
1/4-1/2 cup flour
1 1/2 cups dry white wine (really anything will work)
6 1/2 c. beef or vegetable broth (it's really good w/ homemade mushroom stock)
2-3t. dried thyme or 1-2T chopped fresh thyme
1 T. minced dried garlic or 1 T Tastefully Simple Garlic Garlic
salt and pepper to taste
1 c. half and half
2 c. heavy cream
truffle oil
balsamic vinegar

Wipe mushrooms with dry paper towel. Remove stems (save if using for mushroom stock). Slice all mushrooms into bite size. Chop onions (smallish)
In a stock pot:
Melt 1 1/2 sticks butter. Add mushrooms and onions cover and cook 10-15 minutes stirring occasionally. When mushrooms are dark and cooked through, add flour and stir for 1-2 minutes. Add wine cook stirring 2 minutes, make sure to scrape sides.
Add stock, salt and pepper to taste and add Garlic Garlic and thyme. Bring to a boil and then simmer 15-30 minutes. Add cream, half and half and any more salt, pepper or thyme.
Ladle into bowls and drizzle with sherry, truffle oil and balsamic vinegar

Makes a nice big pot!


Anonymous said...

Sounds good. Did you have a recipe or did you concoct it yourself?

Kris Harper-Kaminski said...

looked at a few recipes on line to get some ideas and then made it up as I went. Dan likes it better with rice and he likes thick soup. This one is thin, you could double up on the flour and/or puree some mushrooms to get some thickness.

Shawna said...

I will be trying to make this soon. I'll most likely call and have you talk me through it.

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