Wildly Mushroom Soup

This recipe is supposed to be wild mushroom soup, however we didn’t really have wild mushrooms. It is extremely mushroom-y, so I’m calling it Wildy Mushroom Soup. Mushrooms are one of my favorite ingredients and flavors. Some of my favorite foods are packed with mushrooms, and I have good memories or mushroom-y foods. My Mom makes a killer Chicken a la King. Her version is essentially gravy with chicken, mushrooms and peas served over canned biscuits. It is my most requested dish for any occasion. I  died and went to heaven when i tasted a mushroom ‘cappuccino’ soup from Rosendales, which is now closed😦, in the Short North. However, my absolute favorite mushroom dish of all time was from Alana’s Food & Wine on High Street in Columbus. Her restaurant is vegetarian and vegan friendly, and her Wild Mushroom Lasagna is probably one of the best things I’ve ever had (and I’m not even a vegetarian). Jay likes all sorts of veggies and isn’t a huge mushroom fan but he really enjoyed this soup. The recipe starts out with a homemade mushroom stock, which is really worth the work! However, if you have access to a carton of mushroom stock or just want to use vegetable stock, go for it! Also, you can get more wild with your mushroom choices if you can find them, fresh shiitake or porcini mushrooms would work really well here, but these mushrooms are readily available pretty much everywhere.

Wildly Mushroom Soup

For this recipe you will need:

  • 5ounces fresh portobello mushrooms
  • 5ounces fresh cremini mushrooms
  • 5ounces fresh button mushrooms
  • 1T oil
  • 1/4 pound (1 stick) plus 1T unsalted butter, divided
  • 1cup chopped yellow onion
  • 1carrot, chopped
  • 1tsp minced thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2cups chopped leeks, white and light green parts (2leeks)
  • 1/4cup all-purpose flour
  • 1cup dry white wine
  • 1cup half-and-half
  • 1cup heavy cream

Prep:

  • Wipe any dirt off of the mushrooms with a dry paper towel.
  • Separate the stems from the caps. Give the stems a rough chop and set aside for the mushroom stock.
  • Slice the caps about 1/4inch thick and into bit size pieces. Set aside for the soup.
  • Chop 1cup of yellow onions (about 1/2 an onion)
  • Chop 1 carrot
  • Chop 2cups leeks (about 2 leeks)

Mushroom Stock

  • Heat a large pot with 1T oil and 1T butter.
  • Add the mushroom stems, onion, carrot, 1tsp thyme, 1tsp salt, and 1/2tsp pepper and cook over medium heat for 10 to 15 minutes, until the carrots are soft.
  • Don’t worry if it gets brown on the bottom, this will be picked up when you add the water to the pot, it is flavor and will help give your stock a rich brown color!

  • Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
  • Strain, reserving the liquid. (We don’t have a colander so I just used a slotted spoon to remove the veggies.) We saved the vegetables from the stock and added them to polenta a few days later. I don’t mind the stems of mushrooms and the carrots and onions were tender and delicious!

And finally, the Soup!

  • In another large pot, heat the remaining 1/4 pound of butter and add the leeks. (This is a lot of butter and seems like a TON for one pot of soup, but you are going to use it to make a roux and thicken the soup)

  • Cook over low heat for 15 to 20 minutes, until the leeks are brown and almost crisp.
  • Add the mushroom caps and cook for 10 minutes.
  • Add the flour and cook for 1 minute. The flour should darken and become fragrant but not burnt. The flavor of the flour will cook out from this process, but will thicken the soup to a creamy, velvety texture.
  • Add 1cup white wine and stir for another minute, scraping the bottom of the pot to get up any brown bits (flavor!) from the bottom of the pot. (We don’t have a corkscrew and forgot to only buy wine with a screw-off cap. Our solution was to push the cork into the bottle, an easy fix to the slightest moment of panic)
    🙂