Wild Mushroom Soup with Leeks and Cream

This recipe is adapted from an Ina Garten recipe. In it, she uses equal parts fresh crimini (or porcini), portobello and shitake mushrooms and she does not puree the soup.

Step 1: Clean the mushrooms by wiping them with a brush or a dry paper towel. Separate the stems, trim off any bad parts, and coarsely chop the stems and set them aside separate from the mushroom caps. Slice the caps about a ¼-inch thick. Set aside.


Step 2: To make the stock, heat the olive oil and 15g of butter in a large pot. Add the chopped mushroom stems, the onion, carrot, sprig of thyme, 1 teaspoon salt and ½ 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 4½ cups of stock. If not, add some water.


Step 3: Meanwhile, in another large pot, heat 4 tablespoons of butter and add the leeks. Cook over low heat for about 15 minutes, until the leeks begin to brown. Remove the leeks and set aside. Melt the remaining butter and add the sliced mushroom caps and cook until the mushrooms give of their juices. Continue to cook, stirring often,until the juices have evaporated and the mushrooms are browned and tender, about 10 minutes. Add the leeks back in and stir.

Step 4: Mix the miso paste with the white wine until it is dissolved. Add the flour to the mushrooms and leeks and cook for 1 minute. Add the white wine and miso. Stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ teaspoons salt, and 1 teaspoon pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.

Ingredients:

  • 570g (1¼ lbs.) fresh cremini mushrooms
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1 medium yellow onion, chopped
  • 115g (¼ lb.) plus 15g (1 tablespoon) unsalted butter
  • 1 tablespoon olive oil
  • 1 sprig fresh thyme plus 1 tablespoon minced thyme leaves, divided
  • kosher salt
  • freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • ¼ cup all-purpose flour
  • 1 cup dry white wine
  • 2 tablespoons red miso paste
  • 1 cup half-and-half
  • 1 cup heavy cream
  • ½ cup minced fresh flat-leaf parsley

Step 5: Puree the soup with an immersion blender at this time, if desired. Add the half-and-half, cream, and parsley and season with salt and pepper, to taste. Heat through but do not boil. Serve hot.