Mushroom Soup for a dear friend…
I am so totally into making soups nowadays. And I remembered one of my friend’s (Chinka) saying that mushroom soup is one of her all time favorite soups. And I love cream of mushroom soup too. So I decided to try out one of the recipes I found online. I modified it a little to reduce the amount of calories and fat. This recipe takes about 45 minutes to an hour to prepare. You can substitute the home-made vegetable stock with store-bought vegetable stock. This would reduce the amount of time required by about half hour.
- 10 ounces mushrooms (cleaned and chopped into small pieces)
- 5-6 ounces dried porcini / cremini mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 1 chopped potato
- 2 carrots chopped
- 1 sprig fresh/dried thyme
- 1 teaspoon minced thyme leaves
- 2 cups chopped leeks (white and light green parts)
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 1 cup cream
- 1/2 cup milk
- 1/2 cup fresh parley (chopped)
- 1/2 teaspoon black pepper
- salt to taste
- Steps 1 – give directions on how to make the vegetable stock. You can replace this with store bought vegetable stock, if you are in a hurry.
- Heat 1/2 tablespoon of olive oil and add the onions to the saucepan. Fry the onions for a couple of minutes. Then add the porcini / cremini mushrooms, potato, the sprig of thyme, salt and pepper along with 2 cups of water.
- Cover and cook till the vegetables are soft.
- Now add another 4 cups of water and bring to a boil. Let it simmer (covered) for about 30 minutes.
- Strain the stock from the vegetables and you should get about 4 – 41/2 cups of stock. If not add some water to the vegetables and strain till desired quantity is reached.
- Heat the remaining olive oil and butter in another pan and add the chopped leeks.
- Cook the leeks for about 10-12 minutes on low flame or till the leeks turn slightly brown.
- Now add the chopped mushrooms to the leeks and let it cook till they brown and are cooked throughly.
- Next add the flour and stir the mixture for a couple of minutes.
- Add the white wine and mix the ingredients making sure that any vegetables or flour stuck to the pan is removed.
- Now add the vegetable stock, minced thyme leaves, pepper and salt to taste and stir till the flour is completely mixed without leaving any chunks.
- Simmer the soup for about 10 – 15 minutes.
- Add the cream, milk and fresh parsley and heat throughly (do not boil).
- Serve hot with a salad, breadsticks or just the soup.
The above amounts result in 4-5 servings. This is a less creamy soup because I was looking for a healthier version of the cream of mushroom soup. The soup tastes awesome and if you are in a hurry you can make it with the vegetable stock (you may want to soak the porcini mushrooms in hot water for about 15 minutes and add this water along with the vegetable soup). It is a pretty quick and easy to make soup. I made the stock the previous night and had a nice hot soup ready in about half hr on the next day. The original recipe can be found at http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe/index.html. I have made a few changes to the recipe to suit my taste. Hope you enjoy my version of the mushroom soup.