Cream of Wild Mushroom Soup

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Mystery Guest

Picture of Cream of Wild Mushroom Soup Recipe Photo: Cream of Wild Mushroom Soup Recipe
Rated 5 stars out of 5
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  • Read 290 Reviews
Total Time:
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Yield:
5 to 6 servings
Level:
Intermediate
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Ingredients

Directions

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.

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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 290 reviews

  • on February 08, 2012

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    Great! I followed the recipe exactly! I did sauté the leeks a little longer....till they were browned. Used an immersion blender at the end. I might try a little less butter next time, just to be a little healthier.

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  • on February 07, 2012

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    I am still getting requests from family members for this. The praise is almost embarrasing. Worth the time and effort, and after you do it a few times, it goes a bit quicker.

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  • on February 06, 2012

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    fantastic!!! loved it. as I love all your recipes...

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