Easy Mushroom and Leek Soup
- 1 ounce dried wild mushrooms
- 8 tablespoons unsalted butter, room temperature, divided
- 2 cups roughly chopped celery
- 2 medium leeks, white parts only
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, peeled and minced
- 4 cups sliced stemmed fresh shitake mushrooms
- 4 cups sliced Crimini mushrooms
- 2 cups sliced button mushrooms
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 8 cups chicken broth, low-sodium
- ½ cup whipping cream
- 2 tablespoons truffle oil
- 2 tablespoons chopped chives
- ¼ cup straw mushrooms, for garnish
Place the dried mushrooms into a small bowl and cover with hot tap water, set aside and allow to soak for 20 minutes. Cut leeks into ¼" rounds. Transfer to a large bowl of cold water and wash well, lift from water into a colander and drain.
In a large pot, add 6 tablespoons of butter and place on the stove over a medium-high heat to melt. Add the celery, leeks and onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add all the mushrooms and cook until just starting to soften, about 4 minutes. Add wine, bring to a boil and cook until reduced to a glaze, about 5 minutes.
In a small bowl, use a silicone spatula to combine the flour and remaining butter until a smooth paste forms. Add the flour paste mixture to the pot and stir until the mixture melts and coats the vegetables. Gradually mix in the stock and bring to the boil, stirring frequently.
Remove the soaking mushrooms from their liquid and roughly chop. Add the mushrooms and their liquid, being careful not to add any sediment to the soup. Reduce the heat to medium-low and simmer until the mushrooms are tender, stirring often, about 10 minutes. Stir in the cream. Taste and adjust seasoning with salt and pepper.
Working in batches, transfer the soup to a Vitamix bowl and puree the soup until smooth. Return the soup to the pot and rewarm over a medium-low heat before serving. Taste and adjust seasoning with salt and pepper.
To serve: Use a ladle to pour soup into individual serving bowls. Drizzle with truffle oil, garnish with straw mushrooms and sprinkle with chives. Serve immediately.
Easy Mushroom and Leek Soup
- 1 ounce dried wild mushrooms
- 8 tablespoons unsalted butter, room temperature, divided
- 2 cups roughly chopped celery
- 2 medium leeks, white parts only
- 1 medium yellow onion, roughly chopped
- 2 garlic cloves, peeled and minced
- 4 cups sliced stemmed fresh shitake mushrooms
- 4 cups sliced Crimini mushrooms
- 2 cups sliced button mushrooms
- ½ cup dry white wine
- ¼ cup all-purpose flour
- 8 cups chicken broth, low-sodium
- ½ cup whipping cream
- 2 tablespoons truffle oil
- 2 tablespoons chopped chives
- ¼ cup straw mushrooms, for garnish
Place the dried mushrooms into a small bowl and cover with hot tap water, set aside and allow to soak for 20 minutes. Cut leeks into ¼" rounds. Transfer to a large bowl of cold water and wash well, lift from water into a colander and drain.
In a large pot, add 6 tablespoons of butter and place on the stove over a medium-high heat to melt. Add the celery, leeks and onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add all the mushrooms and cook until just starting to soften, about 4 minutes. Add wine, bring to a boil and cook until reduced to a glaze, about 5 minutes.
In a small bowl, use a silicone spatula to combine the flour and remaining butter until a smooth paste forms. Add the flour paste mixture to the pot and stir until the mixture melts and coats the vegetables. Gradually mix in the stock and bring to the boil, stirring frequently.
Remove the soaking mushrooms from their liquid and roughly chop. Add the mushrooms and their liquid, being careful not to add any sediment to the soup. Reduce the heat to medium-low and simmer until the mushrooms are tender, stirring often, about 10 minutes. Stir in the cream. Taste and adjust seasoning with salt and pepper.
Working in batches, transfer the soup to a Vitamix bowl and puree the soup until smooth. Return the soup to the pot and rewarm over a medium-low heat before serving. Taste and adjust seasoning with salt and pepper.
To serve: Use a ladle to pour soup into individual serving bowls. Drizzle with truffle oil, garnish with straw mushrooms and sprinkle with chives. Serve immediately.