Taste: Soup Classics from Scratch

I could eat a warm bowl of soup for almost every meal during the winter time. I never get tired of soup with a sandwich or salad or just by itself. During the cold months, I like to make a big pot of soup to eat throughout the week. It makes packing lunch and post-work dinners so much easier and faster.

I have my "go-to" list of soups I make on a regular basis, but I was feeling like I was stuck in a rut recently. My husband suggested I make one of his favorites, cream of mushroom soup. I have never made cream of mushroom soup before and it really isn't one I order when eating out, but I thought it would be fun to give it a try.

When I started looking for a recipe on the internet, I found so many great ones but ultimately decided on a recipe from Ina Garten's Barefoot Contessa At Home cookbook. I own many of her cookbooks (though, not this one) and have loved everything I have ever made from her books. She uses simple, fresh ingredients and I feel like I learn so much from her books and show about quality ingredients.

I am happy to report that her mushroom soup did not disappoint! In fact, it is now on the regular recipe rotation at our house. This takes a little extra work because you use all fresh ingredients, but it is definitely worth it.

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (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 minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

I also recommend another Barefoot Contessa made-from-scratch soup classic, Chicken Noodle. We are enjoying this soup this week. It is so easy. You will not want to got back to canned soup after making these two.

Bon appetite!



Courtesy of Smells Like Home