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Wild Mushroom Soup

Sat, 12/15/2007 — Kristine

Summary

Yield
Source

The Trellis, Williamsburg, Virginia with modifications by KK

Prep Time45 minutes

Description

Though this recipe calls for a variety of wild mushrooms, I’ve had delicious success with ordinary button mushrooms. 

Ingredients

  • 1 lb shitake or other wild mushrooms
  • 6 c chicken stock
  • 2 T olive oil
  • 1 c celery, chopped
  • 1 c leeks, chopped
  • 3 clv garlic, finely chopped
  • 6 T butter
  • 1⁄2 c flour
  • 1 1⁄2 c tomatoes, chopped
  • 1 c heavy or whipping cream

Instructions

Slice mushrooms to make 3 cups.  Place remaining caps and all stems in a 2 1/2 quart saucepan with the stock.  Bring to a boil, then simmer for 30 minutes.

In a 5 quart saucepan, heat oil over medium heat.  Add celery, leaks, and garlic.  Season with salt and pepper.  Saute for 5-8 minutes.  Add stock; simmer.

In a 2 1/2 quart saucepan, melt butter on low heat.  Add flour.  Cook roux until bubbly (6-8 minutes), stirring constantly.  Strain 4 cups of stock into the roux; whisk until smooth.  Return all to the large pot.  Simmer for 20 minutes.

Heat 1 tablesoon of butter over medium heat.  Add remaining sliced mushrooms and saute for 4 minutes.  Add tomatoes and cook for 4 minutes.  Add cream.  Add to soup.  Adjust seasonings with salt and pepper.  Serve.