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
Optional:
sherry
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.
Heat through. DO NOT BOIL ONCE CREAM AND HALF AND HALF ARE ADDED.
Ladle into bowls and drizzle with sherry, truffle oil and balsamic vinegar


Makes a nice big pot!

3 comments:

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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