Multi-Mushroom Soup

As you may have guessed, i'm pretty into mushrooms. Basically being a vegetarian most of my life, they became something of a staple and they have a wonderful density and flavour that really appeals to me. I also enjoy how they can hold up to a fair amount of cooking. I had actually never made mushroom soup and had spotted a recipe that appealed to me. Mushroom soup isn't in many ways the most appealing looking soup, but this one was a very delicate and elegant soup - i think it was sort of wasted eating solo, but i would consider making it for a dinner party or guests.

Mushroom Soup


2 cups coarsely chopped portabello
2 cups coarsely chopped shitake
1 cup coarsely chopped crimini
1 medium onion diced
1 large shallot, diced
5 cloves of garlic, minced
2 cups chopped leeks (white and light green)
3 cups of veggie broth (low sodium)
1 cup half and half (it says heavy cream but....)
1/2 cup white wine (i used vermouth)
1 tsp thyme
1 tsp red chili flakes
olive oil
salt & pepper


In a large pot saute the garlic with olive oil over low heat for 3 minutes. Add the onions and shallots, turning up the heat to medium and saute until wilted. Add chili flakes and thyme. Saute for two minutes and add leeks. Saute for another 5 minutes.

Next, add the mushrooms to the pot. (i need to add more olive oil at this point). Season with salt and pepper. Once the mushrooms are tender, add the stock, white wine and cream. Mix thoroughly. When the mixture comes to a boil and turn down the heat to a simmer.

When the pot is simmering, use a hand blender to puree the mixture.

And there you have it.

Postscript - This was even better the second and third day. I actually didn't mind eating this one for a few days!

Soup
All the onion types
Mushrooms
Chopped ingredients