Wild Mushroom Soup!
- 8 ounces fresh shiitake mushrooms
- 8 ounces fresh portobello mushrooms
- 8 ounces fresh cremini (or porcini) or Beech mushrooms
- 1 tablespoon good olive oil (luv Temecula Olive Oil)
- 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
- 1 cup chopped shallot
- 1 carrot, chopped
- 1 sprig fresh tarragon plus 1 teaspoon minced tarragon leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup creme fraiche
- 1/2 cup minced fresh flat-leaf parsley
- 1 Tsp Worcestershire Sauce
- 1/2 Tsp Soy Sauce
- 1/8 cup sherry (use the good stuff!)
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 tarragon 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 8 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- then add Sherry and cook for another 3-5 minutes. Add the strained stock to the mushrooms, then puree it in a vita mixer, Cuisinart or with a wand. Pulse until you get the consistency you like. We prefer a medium puree- not a silky puree. Transfer mixture back to soup pot and over medium heat add the white wine and stir for another minute, scraping the bottom of the pot. Add salt and pepper to taste and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the creme fraiche, half and half and parsley, season with salt and pepper again, to taste, and heat through but do not boil.
Same Mushroom Base – in a gallette!