Blow away friends and family with this rich blend of shiitake and portobello mushrooms. You will never want to eat canned soup again.
—MICHAEL WILLIAMS MORENO VALLEY, CA
PREP: 40 MIN. • COOK: 50 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
1/2 pound fresh shiitake mushrooms
1/2 pound baby portobello mushrooms
1 medium onion, chopped
1 medium carrot, chopped
1 tablespoon olive oil
1 tablespoon plus 1/2 cup butter, divided
5 cups water
1 fresh thyme sprig
1 1/4 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
2 cups chopped leeks (white portion only)
1/4 cup all-purpose flour
1 cup white wine or chicken broth
1 teaspoon minced fresh thyme
1 cup heavy whipping cream
1 cup half-and-half cream
1/2 cup minced fresh parsley
1. Remove the mushroom stems and coarsely chop them. Slice the mushroom caps into 1/4-in. slices and set aside.
2. In a large saucepan, cook onion, carrot and the mushroom stems in oil and 1 tablespoon butter over medium heat until the vegetables are tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Set aside 4 1/2 cups broth.
3. In a Dutch oven, cook leeks in the remaining butter over low heat for 25-30 minutes or just until the leeks begin to brown, stirring occasionally. Stir in the mushroom caps; cook 10 minutes longer or until the mushrooms are tender.
4. Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).