My Creamy Mushroom Soup Recipe

**** I'm dedicating this post to "FOY" Lynnea, who has been asking for this recipe for a while. Sorry I took so long getting around to it!

With our recent cold spell; I thought I'd finally get around to doing a post on my mushroom soup. I know "FOY" Lynnea asked for it a couple of years ago. 

   Honestly, it ain't the most photogenic soup around, but it packed with flavor. It's also not a "large portion" soup; but really good as a starter with some toasted bread, a drizzle of good EVOO and so forth.

There are a couple of interesting things about this recipe:

1 – These days, I'm not big on measuring things out; but this recipe is an exception. I do measure quite a few things out and even weigh out the porcini mushrooms; which are quite pricey, the cremini mushrooms, etc.

2 – One of the key ingredients to this recipe is my mushroom broth/stock it adds another nice layer of flavor. When I make a batch; I always portion the stock out in 1 1/2 containers, specifically for making this soup.

3 – I have very few innovative ideas and this recipe is not exception. It is based on Jacques Pepin's  Dried and Fresh Mushroom Soup recipe in his cookbook, Essential Pepin. I thought the recipe interesting, but when I made it was quite bland for our taste. I made a bunch of changes to the recipe, but kept what I thought was the heart of it; in "essense " (no pun intended), to me the base of the recipe is the use of potato and leeks….so, you could say, it potato leek soup in disguise.

4 – Jacques Pepin also uses porcini soaked in milk; I soak my porcini in hot water, but use 1 1/2 cups of which I strain and use 1 cup for the soup and save 2-3 tablespoons which I add to heavy cream, instead of milk.

Anyway, here goes…..

Mushroom Soup:
1/2 Ounce Dried Porcini Mushroom soaked in 1 1/2 Cup Hot Water for 1 hour
1 cup + 2-3 Tb Porcini Soaking Liquid
1 1/2 cup Mushroom Stock
1 Tb Extra Virgin Olive Oil
1/4 Cup Crisp-High Acidity White Wine (I usually use a Sauvignon Blanc)
4 Ounces Cremini Mushroom
1 1/2 Cup Slice Leek
1 10-12 ounce russet potato cubed
1 Cup Hot Water
1/4 Cup Heavy Cream
1/2 tsp Turkish (or similar) Oregano
Salt and Pepper to taste

• While Porcini Mushrooms are soaking…
  – Slice Cremini Mushrooms. Set aside slices for garnish. You can either keep them in slices or slice to matchsticks for garnish or a little of both
  – Slice the leeks
  – Once the porcini have soaked – remove the mushrooms and chop finely.
  – Save and strain the remaining porcini soaking liquid. Keep one cup of the liquid in a cup and another 2-3 tablespoons on the side
  – Add mushrooms to a cold pot. Turn up heat to medium-high and let sit until the mushrooms start giving up its liquid before stirring
  – Add chopped porcini, leek, oregano, and saute until fragrant
  – Add white wine to deglaze
  – Add mushroom stock, 1 cup of porcini soaking liquid, and hot water.
  – While bringing the liquid up to a simmer, peel and cube the potato
  – When soup starts to boil add the potatoes
  – Simmer gently for 30-45 minutes
  – Add 2-3 tablespoons reserved porcini liquid to the heavy cream and set aside
  – Once potatoes are very soft, put into a blender and process until smooth
  – Pour blended soup back into pot and heat to a low simmer
  – Add mushrooms and fold in Heavy Cream mixture
  – Serve

When making for friends….our good friend "Alle's" mom loves this soup; I reserve the slices and add in after blending. The Missus prefers Hers without the mushroom slices and garnish and just uses a good Extra Virgin Olive Oil and crusty bread. As always, make it the way you want.

So, there you go Lynnea, I hope you try this out and enjoy it. Thanks for being so patient!