It is deceptively warm today. The weather station says 50, but with no sun, a light drizzle, and a mild wind, it seems much colder. Time for a bit of soup. I’ll not reach for the salt and chemical laden disaster that canned soup is, but will make my own.
Whilst I can use regular button mushrooms to produce a good soup, why not go that extra step, add the RogueChef twist, and deliver an outstanding bowl of soup, by using a mix of shitaki, Portobello, and porcini mushrooms.
ONE NOTE: These are store bought, Wild Mushrooms. I am NOT a mycologist, and the penalties for making a wrong choice in wild mushrooms is VERY HIGH. I suggest anyone reading this, should BUY THEM FROM THE STORE.
From Wikipedia: Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy. Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years.
Wild Mushroom Soup
- 6 oz Shitake Mushrooms Fresh, Cleaned, Stemmed
- 6 oz Cremini Mushrooms Fresh, Cleaned, Stemmed
- 6 oz Portobello Mushrooms Fresh, Cleaned, Stemmed
- 1 ea Sweet Onion Peeled, Diced
- 1 ea Leek Cleaned, Chopped, White and light green portions
- 40 grams AP Flour
- 1 stick Unsalted Butter
- 1 cup Half and Half
- 1 cup Heavy Cream
- 4 cups Vegetable or Mushroom broth One can use chicken as well
- 1 tsp Fresh Thyme
- 1/4 cup Fresh Parsley Washed, Minced
- Salt and Pepper To taste
- 2 cloves garlic Peeled, Minced fine
- Dice the mushroom stems, and slice the caps ~ 1/4"
- In a medium stock pot / sauce pan over low heat, add 2 tbsp. butter and foam out, add the leeks and onion, until translucent ~10-15 minutes, add garlic and sweat until fragrant, ~3 minutes
- In small stock pot / sauce pan over medium heat, add the broth and diced mushroom stems, simmer gently until the stems soften. ~ 30 minutes.
- Add the leeks, onion and garlic mixture to the stock, Return the stock pot to medium heat. (OPTIONAL) use a stick blender to puree the stock.
- Add 4 tbsp of butter to the stock pot and foam out, add the mushroom slices and sauté gently until browned and tender. Add the flour and cook until browned, ~ 1 minute. Scrape the fond from the bottom of the stock pot. Add the half and half, cream, and herbs. Simmer to thicken, ~ 2-3 minutes.
- Add the stock to the roux and mushroom mixture, and stir gently, simmer to thicken ~ 3 minutes, DO NOT BOIL. Season to taste with salt and pepper.
Comments are closed for this post.