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Friday, March 30, 2012

Mushroom soup with sourdough bread

Always tempted to make a bowl of mushroom soup, but keep on delaying. As we are having vegetarian meal on Friday, I made this when the girls went to school.
During dinner, I prepared a bowl of mushroom soup for everybody. Did not brought out any bread as they already have potato wedges and vege pipe rigate. When ES saw this, she went into the kitchen quietly. Then, she brought back a slice of sourdough bread, wanted to dip in the soup. Haha, mushroom soup have to come with a slice of sourdough bread. The tangy taste of sourdough bread really yummy after dipped into the soup. MSLS too, enjoyed the soup with bread.


  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  •  15 ounces fresh white mushrooms ( slice into 1/4 inch thick )
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 teaspoon thyme
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine ( I omitted this )
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley

  • Methods:
    (1) To make the stock, heat olive oil and 1 tablespoon of butter in a large pot. Add the chopped mushroom stems, the onion, carrot, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
    Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

    (2) Meanwhile, in another large pot, heat the remaining 1tbs butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. 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 mushroom stock, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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