Cream of Morel Mushroom Soup
By Sue Serves 6
You can substitute the cream in this dish with low fat condensed milk for much less fat and calories.
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- 5 ounces fresh morel mushrooms
- 5 ounces fresh portobello mushrooms
- 5 ounces fresh porcini mushrooms
- 1 tablespoon good olive oil
- ¼ 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
- 1 × Kosher salt
- 1 × Freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 4 cups beef stock
- 1 cup half-and-half
- 1 cup heavy cream
- ½ cup minced fresh flat-leaf parsley
You may also need:
A Pot, Kitchen Knife, Spoon
Clean the mushrooms! Especially the morels, they need to be cut in half because they are hollow and cleaned inside. Chop the other mushrooms but leave morels in halves. 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 beef stock, minced thyme leaves, 1½ teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.
Heat the ¼ pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes until the leeks begin to brown.
Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.
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