Monday, March 24, 2014

Eating Whole Foods: Mushroom Soup with Floating Thyme Cream

By: The Food Hunter

Just before the holidays I had the most amazing mushroom soup at a restaurant here in Phoenix. I tried on several occasions to garner the recipe from the chef but he just wasn't sharing. So I was left to come up with a recipe of my own.

I gathered from the menu description that along with mushrooms the other dominate ingredient was leeks and that it was laced with cream. I did some additional research and found an article that mentioned the types of mushrooms the chef used....so I had a pretty good idea where I was headed when I got into the kitchen.

My local Whole Foods Market has a great variety of mushrooms both fresh and dried. In the recipe below I used dried morels, lobster and porcini along with fresh cremini & shitake. Both the texture and taste of this combination was a hit. Though it's more traditional to mix the cream into the soup I was really happy with floating it on top; a method I had seen on epicurious.

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Mushroom Soup With Floating Thyme Cream
(printable recipe)
1/4 cup heavy cream
2 teaspoons fresh thyme, chopped
3 tablespoons unsalted butter
1 pounds mixed mushrooms, fresh or dried that have been rehydrated
1 large leeks, white and pale green parts only, diced
3 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoons salt
freshly ground black pepper

Using electric mixer, beat cream just until soft peaks form. Fold in 1 teaspoon thyme. Cover and refrigerate at least 2 hours to blend flavors. Remove from refrigerator 1 hour before serving to come to room temperature.

In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.

In same stock pot over moderate heat, heat remaining 1tablespoon butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes.

Divide soup among 4 bowls and float a dollop of thyme cream on top. Serve immediately.
 
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10 comments:

  1. oooh, leeks with mushrooms, sounds soo good! The dollop of thyme cream puts it over the top.

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  2. I'm following you on PInterest!

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  3. I’m going to make this soup!! It’s pretty good and you can try Mushroom in a savory setting.

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  4. You had me a dried morels! My husband and I love wild mushrooms. I will save this for morel season here in MO. If it ever comes :)

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  5. I love this concept ~ sounds amazing!

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  6. I'll be making steak and lobster

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  7. This sounds like such a delicious flavor combination! I love mushrooms and thyme together.....sounds amazing!!

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  8. Ciao Teresa,
    This is a fabulous recipe. Can I mention it in a children's recipe column with due credit? It's a great way to get kids to enjoy vegetables!

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