Cream of forest mushroom soup
Votes: 4
Time: 1 hour 50 min.
Complexity: average
Servings: 5-6
Complexity: average
Servings: 5-6
Ina Garten's creamy soup, made with three types of fresh wild mushrooms, has a pleasant thyme aroma. The soup also boasts a rich flavor thanks to sautéed leeks and homemade mushroom broth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 g fresh shiitake mushrooms
- 150 g fresh portobello mushrooms
- 150 g fresh cremini mushrooms (or boletus mushrooms)
- 1 tbsp good olive oil
- 110 g plus 1 tbsp (15 g) unsalted butter
- 1 cup chopped onion
- 1 chopped carrot
- 1 sprig fresh thyme, plus 1 teaspoon chopped thyme leaves
- Coarse salt
- Freshly ground black pepper
- 2 cups (about 2 stalks) chopped leeks, both white and light green parts
- 1/4 cup wheat flour
- 1 cup dry white wine
- 1 cup drinking cream (10% fat)
- 1 cup heavy cream
- 0.5 cup chopped fresh parsley
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Recipes with similar ingredients: shiitake mushrooms, portobello mushrooms, Crimini mushrooms, champignon mushrooms, onions, carrot, thyme, leeks, flour, white wine, cream, parsley
Cooking the dish according to the recipe:
- Wipe the mushrooms with a dry paper towel to ensure they are clean. Don't wash them! Remove the stems, clean off any spoiled parts, and then chop finely. Cut the caps into approximately 1 cm wide pieces. If they are large, cut them into several pieces and set aside.
- To make the broth, heat the olive oil and 1 tablespoon (15 g) of butter in a large saucepan. Add the chopped mushroom stems, onion, carrot, thyme sprig, 1 teaspoon salt, and 1/2 teaspoon pepper and cook for 10 to 15 minutes over medium heat, until the vegetables are tender. Pour 6 cups of water into the pan, increase the heat, and bring to a boil. Then reduce the heat and simmer, uncovered, for 30 minutes. Strain the mixture, separating it from the broth. You should have 4.5 cups of broth; if less, add a little more water.
- Meanwhile, melt the remaining 110g butter in a large saucepan and add the leeks. Cook over low heat for 15-20 minutes, until the onions are golden. Add the sliced mushroom caps and cook for another 10 minutes, until they are browned and soft. Stir in the flour and cook for another minute. Add the white wine, then stir the mixture for another minute, scraping the bottom of the pan. Pour in the mushroom broth, add chopped thyme leaves, 1.5 teaspoons of salt, and 1 teaspoon of pepper, and turn the heat to high. Once the mixture comes to a boil, let the soup simmer for 15 minutes. Add both types of cream, parsley, and season with salt and pepper to taste. Reheat the creamy soup, but do not bring to a boil. Serve hot.
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