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Chef Don's
Favorite Soup and Stock Recipes
Cream of Wild Mushroom
Serves 6
7 ounces Shiitake Mushrooms
7 ounces Baby Portobello Mushrooms
7 ounces Cremini (or Porcini) mushrooms
2 Tbsp. Olive Oil
4 oz. plus 2 Tbsp. Butter
1 cup Onion, chopped
1 Carrot, chopped
1 tsp. Thyme, chopped
1 sprig Thyme for stock
2 Leeks, chopped
1/4 cup Flour
1 cup dry White Wine
1 cup Half and Half
1 cup Heavy Cream
1/2 cup Flat Leaf Parsley, chopped
Salt and pepper to taste
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. Reserve in a separate bowl
2 ounces of each mushroom.
To make the stock:
Heat the half of 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 olive oil and 1
Tbsp. of butter and add the leeks. Cook over low heat for 15 minutes or
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 white
wine and stir for another minute, scraping the bottom of the pot.
Remove the vegetables from the pot and add the remaining butter. Add
the flour to make a roux and cook over low heat for 10 minutes. Slowly
add the stock and creams in shifts whipping smooth between each
addition. Add the seasonings and place over a double boiler or VERY low
heat to simmer for 30 minutes. Add parsley during the last 10 minutes.
In a sauté pan heat the 2 tsp. of oil until it shimmers and add
the reserved mushrooms. Sauté until well browned and use as a
garnish for the soup. Serve.
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