Friday, September 26, 2008

Uh Oh

Oh dear.  I'm late.  A day.  For Barefoot Bloggers!  (What were you thinking....)  I was SO busy yesterday...big tennis match (we kicked a$$), wine cellar duties (it's getting worse before it gets better) and Donna-bud's birthday celebration at The Grill (WAY too much fun).

I made the Cream of Mushroom Soup on Wednesday night for my BB taste tester and she raved about did I.  I have to confess that this is one of Ina's recipes that I have made before, so I knew it was going to be great.  I love how chunky it is (I practically doubled the quantity of mushrooms).  Plus I think making your own mushroom stock makes all the difference.  Ina's a genius!!

Here's the recipe:
Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tbsp good olive oil
1/4 pound (1 stick plus 1 tbsp unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 tsp 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 they are big, cut them into bit-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 of 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, 1/2 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.

Fabulous....a great selection from Chelle of Brown Eyed Baker

Thanks, Chelle....great site, by the way!!

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