Cream of Wild Mushroom Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 ounces fresh shiitake mushrooms
• 5 ounces fresh portobello mushrooms
• 5 ounces fresh cremini (or porcini) mushrooms
• 1 tablespoon good olive oil
• 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme plus 1 teaspoon 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the shiitake, portobello and cremini mushrooms and slice them thinly, reserving about a quarter of the cremini for garnish.

2. Heat the olive oil and 1 tablespoon of the butter in a large heavy pot over medium-high heat. Cook the mushrooms in batches until browned and their liquid has evaporated, about 15 minutes. Season with salt and pepper, and set the reserved cremini aside.

3. Reduce heat to medium and melt the remaining 1 stick of butter in the pot. Add the onion, carrot, leeks and the thyme sprig, and cook, stirring, until soft but not browned, about 10 minutes.

4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

5. Pour in the white wine, scraping up any browned bits from the bottom, and simmer until reduced by about half, about 8 minutes.

6. Add the browned mushrooms, half-and-half and heavy cream. Bring to a gentle simmer, then lower the heat and cook uncovered for about 60 minutes, stirring occasionally so it does not stick.

7. Remove and discard the thyme sprig. Purée the soup with an immersion blender until smooth, about 3 minutes, then stir in the minced thyme leaves and season with salt and pepper.

8. Stir in the parsley, adjust the seasoning, and serve hot topped with the reserved sliced cremini mushrooms.