Special Occasion Soup

by WiredBerries Editors — October 12, 2007

There are so many wild and domestic mushrooms available nowadays. I like to mix up different kinds and get more depth into the soup. Some are more expensive than others, especially chanterelles and morels, so let your budget be your guide. Here is a special soup for a special occasion:

Silky Mushroom Soup

Serves 6

2 leeks, including 2 inches of green part
4 Tablespoons butter
2 Tablespoons olive oil
1 cup chopped onion
2 Tablespoons chopped shallots
2 lbs. white mushrooms
8 oz. cremini mushrooms
6 oz. shiitake mushrooms
1/2 teaspoon fresh thyme
salt and pepper to taste
5 cups chicken stock
1/4 cup Madeira
1 cup heavy cream
4 Tablespoons chopped chives for garnish

1. Trim root and tough outer leaves off leeks. Cut lengthwise and rinse well, chop into one-inch pieces.

2. Melt butter and oil in large soup pot over low heat. Add leeks, onions, and shallots. Cook, stirring til softened, about 15 minutes.

3. Slice mushrooms and add to soup pot, season with thyme, salt and pepper, and saute until they release some liquid, about 5 minutes.

4. Add broth and Madiera, and simmer until mushrooms are very tender, about 30 minutes.

5. Strain soup, reserving liquid separately. Puree mushrooms with one cup of the soup in blender or processor. Return to pot with
remaining soup and stir in cream. Heat gently, do not let it boil. Serve topped with chives.