Friday, March 5, 2010

Cream of Mushroom Soup

I have been craving mushrooms lately, and wanted to make a soup... hence the post today for Cream of Mushroom Soup!

1 pkg Oyster Mushrooms
1 pkg Button Mushrooms (white)
1 pkg Crimini Mushrooms **you can use any type of mushroom, if you can't find one double up on another type**
2 tbs butter
GOOD extra virgin olive oil
fresh thyme
1 or 2 carrots
1 onion
1 or 2 stalks of celery
rind of Parmesan cheese (I also save the rinds from cheese parties because they add a great flavor to stocks...if you don't have one, no biggie!)
6 cups of water
2 leeks
1/3 cup butter
1/4 cup flour
dash of GOOD extra virgin olive oil
1 cup WHITE wine (whatever is in your fridge)
1 1/4 cups half and half
2 tbs cream cheese *secret ingredient*
salt and pepper to taste
crushed red pepper flakes to top it off

first wipe the mushrooms clean with a damp cloth, and separate the stems from the mushroom meat, place in separate bowl. Roughly chop the stems and place in bottom of a heavy pot. Chop up the carrots, celery and onion as well and add them to the pot. Add in 2 tbs butter and a swirl or two of the Olive Oil and begin to saute. Let cook together and cook down for about 15 minutes so the veggies can release all their goodness, add in 2 sprigs of fresh thyme the cheese rind (if you happen to have one) and pour in the 6 cups of water. Bring to a boil, then cover and simmer for about 45 minutes stirring occasionally.
Meanwhile, chop or slice the mushrooms, however you prefer. Chop up the leeks and discard the bitter leaves, and saute in a new pot with the 1/3 cup of butter and a swirl of Olive Oil. Let the leek cook for about 10-15 minutes, then add the chopped mushrooms and 1 tbs of freshly chopped thyme leaves. Saute until mushrooms are cooked through, another 5-10 minutes. Add in the 1/4 cup of flour, and allow that to cook through a minute or two. Next add in the cup of wine and cook another five minutes, stir together.
At this time the stock should be ready and reduced to about 4.5 cups, so strain the stock to get rid of the veggies and add to the cooked mushrooms and leeks. bring to a boil, and let them get friendly for another 10 minutes. Add in the 1 1/3 cup of half and half and the 2 tbs of cream cheese, (it gives it a small tangy background flavor without overwhelming the soup) do NOT bring to a full boil. Once the soup is mixed together, add salt and pepper to taste and pour yourself a bowl. (I add red pepper flakes to mine because, I like it spicy!)


  1. This looks and sounds delicious. I love the blue bowl and background. Very nice.