I have been buying Campbell Cream of Mushroom soup for years until I discovered this recipe. Since then, this is the go-to solution whenever the craving calls. Occasionally, I substitute dried thyme and parsley for fresh herbs, but no more 1 can Campbell soup + 1 can water; gone are the college days …
- Prep Time: 20 min
- Cook Time: 1 hour 30 min
- Serves: 5
Ingredients
- 5 ounce fresh shitake mushrooms
- 5 ounce fresh crimini mushrooms
- 1 oz dried porcini mushrooms
- 1 Tbsp olive oil
- 1 Tbsp + 8 Tbsp butter
- 1/2 medium size yellow onion
- 1 medium size carrot
- 1 sprig fresh thyme + 1 tsp minced thyme leaves
- 2 leeks
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 1 cup half-and-half
- 1 cup heavy cream
- 1/8 cup minced fresh flat leaf parsley
- 1 tsp + 1 1/2 tsp salt
- 1/2 tsp + 1 tsp ground black pepper
Directions
- Clean the mushrooms and separate the stems from the caps.
- Slice the mushroom caps, set aside.
- Chop the mushroom stems, onion, carrot, and leeks. Keep the chopped leeks separate from the mushroom stems, onions, and carrots.
- Heat olive oil and 1 Tbsp of butter in a large stock pot. Brown the chopped onions, add the chopped carrots, mushroom stems, 1 tsp salt, 1/2 tsp black pepper, and cook over medium-low heat for 10 minutes. Add 6 cups water, bring to a boil. Reduce the heat, and simmer uncovered for 30 minutes. Strain, reserve 4 1/2 cups of stock, add water if needed. Use vegetable bouillon instead to prepare the stock if you are short on time.
- Meanwhile, heat the remaining 8 Tbsp butter and chopped leek. Cook over low heat for 20 mins, until the leek begins to brown.
- Add the sliced mushroom caps and cook for 10 mins, until they are brown and tender.
- Add the flour and cook for 1 min. Add the white wine, stir for another minute, scrapping the bottom of the pot.
- Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, 1 tsp pepper, and bring to a boil. Reduce the heat and simmer for 15 mins.
- Add the half-and-half, heavy cream, and minced parsley. Season with salt and pepper to taste, and heat through but do not boil.
- Serve hot.
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