Natural and Organic Skin Care

Wild Mushroom Soup

I’m not the best summertime cook, but when it comes to fall and winter meals, that I can do.  I love slow cooked meals, soups, stews and casseroles.  They fill my home with their fragrant scents, and make coming in from the cold such a welcoming treat!  Last night I made this wonderfully woodsy Wild Mushroom Soup, and it was a hit!  Both of my daughters (6 and 1) has seconds!  I couldn’t get my son to try it, but hey, now I get to enjoy some leftovers as I’m typing this up 🙂

Ingredients

  • 2 cups dried porcini mushrooms
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 leeks, finely sliced
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 8 oz fresh cremini or wild mushrooms, chopped or sliced
  • 1 1/4 quarts beef broth
  • 2/3 cup half and half (use can sub heavy cream if that’s what you have on hand or if you prefer your soup a bit creamier and heavier)
  • 1 teaspoon dried thyme
  • sea salt and pepper to taste
  • Fresh thyme to garnish (optional)
Directions
  1. In a medium bowl, cover the dried porcini mushrooms with the warm water.  Allow to soak for 20-30 minutes.  Remove the mushrooms from the water and squeeze to remove as much of the soaking liquid as possible.  Chop the porcini, and move the reserved liquid off to the side for later use.
  2. Heat the butter and oil in a stock pot until foaming.  Add the leeks, shallots and garlic.  Cook slowly until soft, but not dis-colored, or about 5 minutes.  Stir regularly.
  3. Add the fresh mushrooms and stir over medium heat for a few minutes until softened.
  4. Add in the beef broth and bring to a boil.  Add the porcini mushrooms, reserved soaking liquid, dried thyme, salt and pepper.  Lower the heat, half-cover the pan, and slowly simmer for 30 minutes, stirring occasionally.
  5. Pour about 3/4 of the soup into a food processor or blender and process until smooth.  Pour back into the stockpot, stir in the half and half, and heat through.
  6. Serve hot, garnish with fresh thyme, and enjoy!

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