Souper Sunday #8:  Cream of Wild Mushroom Soup
Burp! Where Food Happens
Burp! Where Food Happens
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Ingredients

  • 5 - 6 servings
  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tbsp olive oil
  • 1/4 pound (1 stick) plus
  • 1 tablespoon unsalted butter, divided
  • salt
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced fresh thyme leaves, divided
  • 2 cups chopped leeks, white and light green parts only (about 2 leeks)
  • 1/4 cup all-purpose flour (we used gluten-free 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
  • 1 teaspoon salt, and
  • 1/2 teaspoon pepper, and cook over medium
  • 6 cups water
  • 30 minutes
  • 20 minutes
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper

Instructions

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