If you should be lucky enough to have three straight snow days (like I just did), you should definitely make this fantastic soup. Cream of mushroom is one of my favorite soups, and I can't imagine a better version than this! The recipe comes from the Barefoot Contessa and has four different kinds of mushrooms, one stick of butter, and lots of cream and half and half.
Between bowls of mushroom soup I've been making Window Art.
Making your own stock takes more time but it's SO worth it.
Cream of Wild Mushroom Soup (adapted from Barefoot Contessa)
5 ounces of fresh shiitake mushrooms
1 large portobello mushroom
3.5 ounces of cremini mushrooms
3 ounces of white mushrooms
1 tablespoon olive oil
1 stick plus 1 tablespoon butter
1 cup onion
1 carrot, chopped
2 cups chopped leeks, white and green parts
1/4 cup all-purpose flour
1 cup white wine
1 cup half-and-half
1 cup heavy cream
Salt and pepper
Cut off the mushroom stems. Save for stock. Slice the mushroom caps 1/4 inch thick (if the mushrooms are large, cut into bite-sized pieces).
To make the stock, heat oil and 1 tablespoon of butter. Add chopped mushroom stems, onion, carrot, sprig of thyme, 1 tsp. of salt, and 1/2 tsp. of pepper and cook over medium-low heat for ten minutes. When veggies are soft, add 6 cups of water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Strain. You should have about 4 1/2 cups of stock. If you have less, add some water.
In the meantime, heat 1 stick of butter in a separate pot and add the leeks. Cook 15 minutes until the leeks begin to brown. Add sliced mushroom caps and cook for 10 minutes, until vegetables are browned and tender. Add flour and cook 1 minute. Add wine and stir another minute, scraping bottom of pan. Add the mushroom stock, minced thyme leave (1 teaspoon), 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Add half-and-half and cream and heat, but don't boil. Add some more salt and pepper, if desired.