25 September 2008

Cream of Wild Mushroom Soup avec the Barefoot Bloggers


As a humble member of the Barefoot Bloggers I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this illustrious group. We're an [extra]ordinary group of cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! Plus I get to meet so many more new people. This time the recipe was chosen by Chelle of Brown Eyed Baker from Barefoot Contessa at Home.

TIDBIT: Ina was born Ina Rosenberg in Brooklyn, New York, and raised in Stamford, Connecticut. She was one of two children born to Charles and Florence Rosenberg. Her dad was a surgeon specializing in otolaryngology.

I would like to thank Chelle for introducing me to this soup. I have not been a really huge fan of mushroom soup in the past...nor has L'il Burnt Toast... but this soup was very flavourful. Consider me a changed woman!!!!!!!!!! It has only been in recent years that I have given mushrooms a second chance. I have plans to reinvent Ina's soup...so stay tuned.

The Barefoot Bloggers have cooked 31,099 Friday dinners for Jeffrey !!!!!!!

**Cream of Wild Mushroom Soup**

5 ounces fresh shiitake mushrooms (or combination of seasonal wild mushrooms available)
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 T 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

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Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.

Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot. Best Blogger Tips

41 comments:

  1. What an exquisite and refined soup! I could just eat that now...

    Cheers,

    Rosa

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  2. It appears I'll be eating lots of virtual mushroom soup today...bring it on folks!

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  3. Val, I really have to try this recipe. I've never made mushroom soup although I love mushrooms.

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  4. That soup looks great Val. Love Ina's recipes...no low fat going on there, just real, good cooking!

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  5. So rich and woodsy. Looks lovely with your glassware.

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  6. What a cute post - thanks for the info about Ina. It is nice to know a bit about her since we are spending so much time together!

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  7. It sure looks way better than the stuff that comes out of the can! I don't think I've ever had cream of mushroom soup to eat on it's own. How sad is that?

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  8. I love mushrooms, but have never been much of a mushroom soup person. I should give this a try to change my mind!

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  9. I love hearty soups--this looks amazing.

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  10. You just can't go wrong with barefoot recipes!!! ;)

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  11. oh my this looks so delicious. its not even 11 am here and I'm dying for something to eat!

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  12. I'm looking at Cream Of Mushroom soup through a whole new set of glasses too. It was delicious!

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  13. Definitely a mushroomy sort of day!

    I had to look up what otolaryngology was though ;)

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  14. I love this group, I want to do it but I need to organize myself!

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  15. this, i got to try... and it's gotta be soon... thanks for sharing... :)

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  16. I have only recently learned the pleasures of actual, fresh mushroom soup... As oppose to that vile paste in the can... (In my opnion, any way)
    This lookd wonderful!

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  17. The soup looks scrumptious, sure coulda fooled me that you were not a fan before.

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  18. Love it, love it, love it! What a great bowl of soup! I like how it uses different types of mushrooms as well as some onion and carrot. Leeks are so undertutilized; they lend such great flavor! I'll take a serving of this in one of Ina's take out containers! YUM!

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  19. Its funny, I totally forgot about cream of mushroom soup. I've never had it, but I remember a dish growing up that my mother would make using canned cream of mushroom soup as a part of the sauce to go with chicken...and I loved that dish. This dish just really clicked with me, if that makes any sense...it looks and sounds amazing

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  20. Beautiful soup - great photos. I enjoyed reading your blog!! I got too busy this week to make the soup. Maybe next week.

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  21. I love cold weather soups.

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  22. I love soup and I love mushrooms, so this is the perfect combination for me :)

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  23. I definitely have to try this Val...I love mushrooms and this soup looks perfect!

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  24. Love your picture with the soup in the lovely glass bowl. It looks wonderful.

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  25. Love this soup - seems like a wonderful fall soup. I am a huge Ina fan. After about 1 yr without I know have the food network again and have been enjoying her great dishes...she is so wonderfully inspriring.

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  26. Mushrooms! Who can say no to that?!! You always have such a wonderful way of plating your dishes.....

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  27. Well, I'm a big fan of mushrooms, and this lovely bowl would be welcome on my table anytime!

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  28. Such a lovely photo. I loved this soup, but, I wouldn't make it often.. too rich and fattening

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  29. I love mushroom soup and this looks gorgeous!

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  30. That soup looks lovely Val!

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  31. Your soup looks delicious!

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  32. that is insane! that is many many dinners for Jeffrey. I want to be married to Ina! or at least live in her house and eat her brownies and drink her cocktails. And I want to play in the designing of the BB avatar. I'm going to put my thinking cap on.

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  33. i love creamy soups with chunky vegetables in them - the weather in hania has been perfect for this sort of comfort food

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  34. The soup looks divine, Val! I've made this one before and I know how good it is! Great job!

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  35. How did you know i was craving homemade mushroom soup!?! Val, you are a wonder. Now I have no excuse.

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  36. Ina is my absolute favourite. You've done her soup justice.

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  37. I have been looking for a mushroom soup, thank you! I just love, love, love mushroom, especially wild ones.

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  38. Your soup looks divine!

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  39. Mmmm, thyme and wild mushrooms - it doesn't get much better, really. I love the sound of this, and I'd treat myself to a little splash of truffle oil to finish it off. A girl's gotta have her little indulgences...! :)

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  40. Very nice recipe I stumbled upon! I love mushroom soup SO much!!
    One comment though... and I've tried to rant about it at every opportunity: Please, please, please... WASH YOUR MUSHROOMS! The idea of simply wiping them so as to not ruin their taste is a complete myth. This little tidbit of perceived wisdom has been passed on for centuries. Mushrooms will absorb very VERY little to NO water if you rinse them. If you don't believe me, simply Google "wash mushroom myth". You'll find actual data! Even Alton Brown discussed it in a Good Eats episode (http://www.goodeatsfanpage.com/season8/myths/myth_smashers.htm)

    /rant
    Thanks :)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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