CREAM of WILD MUSHROOM & LEEK SOUP
~ Curl up by the fire and enjoy this earthy soup.
3 cups fresh assorted sliced wild mushrooms ( shiitaki, portobello, baby portobello, chanterelles, cremini, oyster, morels, etc.)
1 cup sliced domestic mushrooms
1/2 lb. sweet butter
1 bunch cleaned, trimmed of tops, and julienned leeks
1 tsp. minced garlic
1 finely chopped red pepper
3 additional Tbsp. sweet butter
1/4 cup flour
6 cups organic chicken stock
2 cups heavy cream or half & half
3 Tbsp. sherry or Madeira
1 Tbsp. chopped thyme
coarse salt & freshly ground pepper
chopped green onion or fresh chives for garnish
- Melt butter in large stockpot and saute leeks and garlic until translucent. Add red pepper and mushrooms. Saute 10-15 minutes, stirring occasionally.
- Melt remaining 3 Tbsp. butter in saucepan. Add flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock, stirring constantly until thickened.
- Add remaining chicken stock to sauteed mushrooms and leek mixture. Whisk in roux and cream. Simmer until heated through. Add sherry (Madeira) and thyme, adjusting seasonings to taste with salt & pepper. Serve hot, garnished with chopped green onions or chives. (Serves 6-8)