Monday, February 11, 2013

Cream of Mushroom Soup

Well my friends, it was only a matter of time.

I’ve been on a pretty solid streak of not getting hurt, but my good friend clumsy Angela finally came for a visit this weekend.

Wesley and I go for lots of bike rides on the weekends. I like to park my car on Friday night and not move it till Monday morning.

Sidebar, it really is amazing I don’t get hurt more.

On our way home from dinner Saturday night we decided to take a “shortcut” since it was so cold and we wanted to get home faster.

About one foot up the dirt road that was our quick fix and I had pretty much slammed to a dead stop. Catapulting the side of my knee into only God knows what.

Don’t worry, I’m totally fine. With the exception of the bruise on my leg and the matching one on my biking ego.

We should have just stayed home, where it was warm, eating something warm.

And tasty. Just like this soup.

You will need…

12 ounces crimini or baby Portobello mushrooms, sliced  

               
1 ½ ounces dried porcini mushrooms


8 cups chicken broth


3 tablespoons butter


5 cloves garlic, minced


2 leeks, sliced (white parts only)


2 shallots, roughly chopped


7 tablespoons all-purpose flour


3 parsley sprigs
3 sprigs thyme
1 bay leaf


1 tablespoon marsala wine


¼ cup heavy cream


Salt and pepper to taste

Start by bringing the broth to a boil in a large pot. As soon as the broth boils, turn off the heat and add in the dried mushrooms.


Let the mushrooms rehydrate for about 20 minutes.

Pour the broth and mushrooms over a strainer and reserve the broth. Roughly chop the mushrooms.

Then, heat the butter in the same large pot over medium-high heat.

Add in all the mushrooms and cook, stirring occasionally, until the mushrooms are softened and somewhat dry. About 6 minutes.


Add in the leeks and shallots and cover. Cook, stirring occasionally until the leeks and shallots are translucent. About 5 minutes.


Stir in the flour and cook, stirring continuously until all the mushrooms are coated and there are no clumps. About 2 minutes.



 Pour in the reserved mushroom broth and bring to a boil while whisking constantly.


Tie up the parsley and thyme together with kitchen twine and toss it in the soup with the bay leaf.



Add in the marsala wine and lower the heat to a simmer and simmer for 10 minutes.

Remove from the heat and remove the herbs.

In a blender in batches or with your emersion blender, puree the soup.

Add in the cream, season with salt and pepper and serve hot.


Love and Beer Floats
Angela

Cream of Mushroom Soup
12 ounces crimini or baby Portobello mushrooms, sliced                 
1 ½ ounces dried porcini mushrooms
8 cups chicken broth
3 tablespoons butter
5 cloves garlic, minced
2 leeks, sliced (white parts only)
2 shallots, roughly chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs thyme
1 bay leaf
1 tablespoon marsala wine
¼ cup heavy cream
Salt and pepper to taste

Start by bringing the broth to a boil in a large pot. As soon as the broth boils, turn off the heat and add in the dried mushrooms.
Let the mushrooms rehydrate for about 20 minutes.
Pour the broth and mushrooms over a strainer and reserve the broth. Roughly chop the mushrooms.
Then, heat the butter in the same large pot over medium-high heat.
Add in all the mushrooms and cook, stirring occasionally, until the mushrooms are softened and somewhat dry. About 6 minutes.
Add in the leeks and shallots and cover. Cook, stirring occasionally until the leeks and shallots are translucent. About 5 minutes.
Stir in the flour and cook, stirring continuously until all the mushrooms are coated and there are no clumps. About 2 minutes.
Pour in the reserved mushroom broth and bring to a boil while whisking constantly.
Tie up the parsley and thyme together with kitchen twine and toss it in the soup with the bay leaf.
Add in the marsala wine and lower the heat to a simmer and simmer for 10 minutes.
Remove from the heat and remove the herbs.
In a blender in batches or with your emersion blender, puree the soup.
Add in the cream, season with salt and pepper and serve hot.   

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