Delicious Recipe For Cream of Wild Mushroom Soup - Make it From Scratch!

It's a cool, drizzly gray Sunday here in Dallas, and an arctic cold front will be working our way at the end of this week.  Much of the country has already been blasted with frigid temperatures and piles of snow.  Here's another great recipe from the Food Network that might help keep you warm!

Cream of Wild Mushroom soup                

Cream of Wild Mushroom Soup
2006, Barefoot Contessa at Home



Prep Time:20 minInactive Prep Time: -- Cook Time:1 hr 30 min
Level:
Intermediate
Serves:
5 to 6 servings

Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon 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
Directions
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 they 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.

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Lisa Von Domek

 

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Comment balloon 21 commentsLisa Von Domek • December 04 2016 05:06PM

Comments

Lisa,

I love Ina Garten's recipes and I own a couple of her cookbooks.  We have really cold mornings and luckily we warm up in the afternoon before it dips down again.  A

Posted by Ron and Alexandra Seigel, Luxury Real Estate Branding, Marketing & Strategy (Napa Consultants) over 2 years ago

That sounds fantastic!  Have to give this a try!

Posted by Sajy Mathew, Making your real estate dreams become a reality! (Coldwell Banker Residential Brokerage) over 2 years ago

Looks fabulous - but not at all low calories with all that cream and butter. But comfort food is very welcome this time of year when it is cold outside!

Posted by Lynnea Miller, Premier Real Estate Service in Central Oregon (Bend Premier Real Estate) over 2 years ago

Lisa, I love Cream of Wild Mushroom Soup. Thanks for sharing your fine idea.

Posted by Noah Seidenberg, Chicagoland and Suburbs (800) 858-7917 (Coldwell Banker) over 2 years ago

I'll pass this on to Aimee ....sounds great!

Have a great night!

Posted by Rob Thomas, Bristol TN-VA & Tri Cities Agent, ABR, GRI, e-Pro (Prestige Homes of The Tri Cities, Inc. CALL....423-341-6954) over 2 years ago

Ron and Alexandra Seigel I haven't met () a recipe of Ina Garten's that I haven't liked yet!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Wonderful Sajy Mathew I think you will enjoy this one if you prepare it!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Lynnea Miller I know, but this one is worth an extra 20 minutes on the elliptical

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

With the snow you are having today Noah Seidenberg this recipe is just for you!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Great Rob Thomas I know you will enjoy this one!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

I've never made cream of mushroom soup. This sounds delicious and may have to try it.

Posted by Rebecca Gaujot, Realtor®, Lewisburg WV, the go to agent for all real estate (Vision Quest Realty) over 2 years ago

Mushroom soup is one of my favorites. We had gray skies and light rain today too. I hear we may see snow later in the week. 

Posted by Debbie Reynolds, Your Dedicated Clarksville TN Real Estate Agent (Platinum Properties) over 2 years ago

I love mushrooms Rebecca Gaujot, the Go To Realtor® and I am making this soup this week!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Lisa the soup looks great, but I am not a mushroom fan, however, my wife would love it.

Posted by George Souto, Your Connecticut Mortgage Expert (George Souto NMLS #65149 FHA, CHFA, VA Mortgages) over 2 years ago

Mine as well Debbie Reynolds and I am going to prepare this one this week as we have a cold front hitting us before the weekend!

 

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

My husband and I both love mushrooms George Souto so this recipe is a "must make" for us!

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Lisa 

The Cream of Wild Mushroom soup sounds like it would be just the thing for a cool day.

Good luck and success.

Lou Ludwig

Posted by Lou Ludwig, Designations Earned CRB, CRS, CIPS, GRI, SRES, TRC (Ludwig & Associates) over 2 years ago

It is the perfect soup to make a cold winter day feel warmer Lou Ludwig !

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

I will have to bookmark this one...our Mushroom soup staple is Cream of Mushroom Marsala...we use it as soup...sauce, gravy...tonite in a cooking bag with a roast...mmmmmm.

Posted by Sally K. & David L. Hanson, WI Realtors - Luxury - Divorce (EXP Realty 414-525-0563) over 2 years ago

You can never go wrong with a great mushroom soup Sally K. & David L. Hanson 

Posted by Lisa Von Domek, ....Experience Isn't Expensive.... It's Priceless! (Lisa Von Domek Team) over 2 years ago

Love mushrooms I will be looking at the recipe for ways to make it a bit more vegan though Thanks 

Posted by Dave Martin (703) 585-4687, Making Realty Dreams a Reality #WeWillGetYouHome (Fairfax Realty) over 1 year ago

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