Cream of wild mushroom soup 忌廉蘑菇湯

WILD MUSHROOM SOUP

makes 8 servings

4 tablespoons butter

I used Minibella and white
mushroom this time

2 medium leeks, white and light green parts only, sliced into quarter-inch rounds and rinsed well

2 pounds mushrooms, any kind you like, chopped coarsely

1 clove garlic, chopped

1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme

½ cup white wine

5 cups vegetable stock

1 cup water

1 cup cream

 ½ cup sherry

salt and black pepper to taste

Melt butter in a large saucepan over medium-high heat. Add leeks, and sauté for about five minutes.

Add mushrooms, sprinkle with fresh ground pepper, and sauté until the liquid cooks off and the mushrooms start to brown, about 12 minutes. Hold off salting the vegetables. The stock may be salty enough.

Add thyme and garlic, and sauté for another minute or two. Add wine and simmer for five minutes.

Add vegetable stock and water. (You can use store-bought stock if you’re not inspired to make your own. I’ll never tell.) Reduce heat to low, and simmer for 20 minutes.

Puree soup in a blender or food processor until it is very smooth. Return soup to pot over low heat.

Add cream and sherry and stir to blend. Warm soup over low heat until it is warmed through. Do not boil the cream.

Season to taste with salt and pepper. Garnish with a sprinkling of fresh thyme.