Hot and Hearty Soup Recipe For A Cold Day

Real Estate Agent with Lisa Von Domek Team TX License #0552989

It's a lovely sunny and windy day here in Dallas, but another arctic cold front will work its way to us again at some point.  Most of the country has already been blasted with frigid temperatures and piles of snow.  Here's another great recipe from the Food Network that might help keep you warm!

Cream of Wild Mushroom soup

Cream of Wild Mushroom Soup
2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:20 minInactive Prep Time: -- Cook Time:1 hr 30 min
5 to 6 servings

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


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Maria Sapio
Keller Williams of Central PA - Carlisle, PA
Real Estate Agent- Carlisle, PA.

I so enjoy a hot cup of soup ... especially on a chilly day!!  Thank you for sharing...

Jan 06, 2019 03:17 PM #1
Endre Barath, Jr.
Berkshire Hathaway HomeServices - Beverly Hills, CA
Realtor - Los Angeles Home Sales 310.486.1002

Lisa, wishing you a Happy New Year and this mushroom recipe looks great throw in there are few more other mushrooms and have your guests guess what the names are:)Endre

Jan 06, 2019 03:34 PM #2
Joyce Marsh
Premier Sotheby's International Realty - Ormond Beach, FL
Premier Sotheby's International Realty

I have quite a few of Barefoot Contessa's Cookbooks and enjoy her recipes very much.  I'll have to give this creamy mushroom soup a try.

Jan 06, 2019 04:00 PM #3
John Pusa
Berkshire Hathaway Home Services Crest - Glendale, CA
Your All Time Realtor With Exceptional Service

Lisa Von Domek thanks for the delicious hot and hearty soup recipe.

Jan 06, 2019 07:55 PM #4
James Dray
Fathom Realty - Bentonville, AR
Exceptional Agents, Outstanding Results

Morning Lisa.

For whatever reason, my wife lately is in the soup making mode.  I believe her next dish will have broccoli and cheese.  I'm ready 

Jan 07, 2019 02:08 AM #5
Debe Maxwell, CRS | The Maxwell House Group | RE/MAX Executive | (704) 491-3310 - Charlotte, NC
The right Charlotte REALTOR!

Oh my gosh, how did I miss one of your fabulous recipes, Lisa?! This is one that we would both love to try! THANK YOU!

Jan 13, 2019 09:40 PM #6
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