Cream of Mushroom Soup

A great winter recipe. In fact, it is a good recipe anytime of year. This is my recipe for Cream of Mushroom soup. It is nothing like the canned soup you buy in the market. Try it, you'll like it.

Cream of Mushroom Soup

5 Ozs Shitake Mushrooms

5 Ozs. Portobello Mushroom

5 Ozs. Porcini or Cremini Mushrooms

5 Ozs. White Button Mushrooms

1 Tbl Olive Oil
6 Tbl Unsalted Butter (1 1/2 Sticks)
11/2 Cups Sweet Onion Chopped
2 Each Carrots Chopped
2 Tsp Thyme
2 Tsp Pepper
2 Tsp Salt
1/2 Cup Celery Chopped
1/2 Tsp Cayenne pepper
4 Cloves Garlic Chopped
3 Cups Water
3 Cups Chicken Broth
2 Cups Leaks Chopped
1 Cup Dry White Wine
1 Cup Half & Half and half cream
1 Cup Heavy Cream
1/2 Cup Parsley
1/4 Cup Flour
1/4 Cup Brandy

·    Clean the mushrooms thoroughly in cold water and wipe dry.
·    separate the stems from the caps. Rough chop the stems and slice the caps about 1/4 inch thick. If the caps are large, cut down to roughly bite size pieces.
·    To make the stock, heat the olive oil and 1 tablespoon of butter in a large pot. Add the mushroom stems, onion, carrot, celery, garlic and half the thyme to the pot.
·    Add one teaspoon of salt, 1/2 teaspoon of pepper and the cayenne pepper to the pot and stir in also.
·    Cook over a medium low heat for 12-15 minutes until the vegetables are soft.
·    Add three cups of water and three cups of chicken broth to the pot and bring to a boil. Once it boils, reduce heat and simmer uncovered for about 30 minutes. Strain and retain the liquid which should have reduced to about 4 1/2 cups.
·    In another large pot, heat the remaining butter and add the leaks. Cook over a low heat for about 20 minutes until the leaks begin to brown.
·    Add the mushroom cups and cook for another 10 minutes or until they are browned and tender.
·    Add the flour and cook for one minute. Add the white wine and brandy and cook for another minute, scraping the bottom of the pan.
·    Add the stock to the pot and the remaining thyme. Add the remaining salt and pepper to the pot and bring to a boil.
·    Once it boils, reduce the heat and simmer for 15 minutes.
·    Add the heavy cream, half & Half, and parsley and heat through but do not bring to a boil. Allow to simmer for about 1 hour covered to allow all the flavors to mesh.
·    Season to taste and garnish with parsley.

Cooking Tips

1. You can use any type of mushrooms available, not just the ones list in the ingredients. Oyster mushrooms also make a great addition to the recipes as do Sheepsheads