A combination cremini and shitaake mushroom soup with leeks, onion, wine and cream
Author:TJ
Prep Time:20
Cook Time:120
Total Time:2 hours 20 minutes
Yield:8 servings 1x
Ingredients
Scale
1 lb cremini mushrooms – sliced
1/2 lb shitaake mushrooms – de-stemmed and sliced
3/4 white onion – diced
1 leek – white part only – diced
3 TBL olive oil – divided
1 qt chicken broth
3 large garlic cloves – minced
6 TBL unsalted butter
1/3 cup merlot wine
1 pinch thyme
2 TBL flour
1/2 cup heavy cream
Sea salt and black pepper to taste
Chives – chopped for garnish
Instructions
De-stem the shitaake mushrooms
Remove any dirt or debris from all the mushrooms with a soft brush. You may quickly rinse them in a colander, but immediately pat them dry. Place them in a paper towel lined bowl to absorb any remaining moisture.
In a large pot on medium high heat, cover and cook the mushrooms for 10 minutes in the butter with salt and pepper until the mushrooms give off their juices.
Reduce heat to low, uncover and continue to cook, stirring occasionally until juices evaporate and the mushrooms are golden brown, about 30 minutes.
De-glaze the pot with the wine and scrape any bits off the bottom of the pan
While cooking the mushrooms, caramelize the onions, leek and garlic in 2 TBL of olive oil over medium low heat to avoid burning them
Add 1 TBL olive oil and flour to the onion, leek and garlic and cook while stirring for 3-4 minutes
Combine the onion mix into the mushroom/wine pot and cook until they are well mixed – about 5 minutes
Add thyme and chicken broth 1 cup at a time while stirring. Return to a low simmer for about 1 hour stirring occasionally
Puree in a blender or food processor until very smooth, return to the pot, whisk in the cream and return to a low simmer
Thin with chicken broth or water if necessary and adjust final seasoning with salt and pepper.
Rest in fridge overnight to allow time for the flavors to meld
Warm then ladle into soup bowls and garnish with chives and freshly cracked black pepper