Triple Cream of Mushroom Soup

Beautiful fresh mushrooms.

Portabello, crimini, and shitike mushrooms graced my cutting board as I removed the stems to simmer for a luxurious mushroom broth for my Triple Cream of Mushroom Soup for supper last night.

Ingredients for Triple Cream of Mushroom Soup:

6-8 ounces each of 3 of your favorite fresh mushrooms ( I  chose portabello, crimini, and shitike)
1 large onion
1 large carrot
1-2 leeks
3-4 cloves garlic
2 C. white wine
2 C. cream
2 T. fresh parsley
3 T butter
3 T. olive oil
Salt and pepper to taste

Clean the mushrooms with a soft brush and remove the stems.  Set the mushroom caps aside.  Rough chop the onion, garlic, and carrot and combine with the mushroom stems and 2 quarts of water in a large kettle.  Bring to a boil and add salt and pepper.  Reduce to low heat and boil gently until the liquid is reduced by half.

Simmering   the mushroom stock.

Strain the mushroom broth and set aside.  Discard the spent veggies. 

Quarter or dice the mushroom caps and wash well and slice the white and very light green portion of the leek.  Using a soup kettle add the butter and olive oil and turn the burner to medium heat.  Add the leeks and mushrooms and salt and pepper.  Saute until tender and liquid has formed.  Add the mushroom stock, wine, and parsley.  Simmer 30 minutes.  Add the cream, stir well, taste, and correct the seasonings.  Serve with crisp saltines or crusty bread.  Yield 4-6 servings.