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Megans Cookin: Where Having WHAT For Dinner???

Thursday, September 25, 2008

Where Having WHAT For Dinner???

When I think of cream of mushroom soup I think of the kind that comes in the can.
I cant imagine having that as my dinner.

But this soup was rich, creamy and delicious! And it made a mighty fine dinner.
I dont think I'll be hearing the Hubby say, "Will you make that GREAT Cream of Wild Mushroom Soup for dinner?" anytime soon.
But he did like it. And so did I!
That surprised me.

It's Barefoot Blogger time and this weeks recipe was picked by
Chelle of Brown Eyed Baker.

I would of never made this recipe if it hadn't been a BB challenge. That's what is so nice about these online baking groups. It really does push you beyond your comfort point.

I mean, wild mushroom soup?

I would of never... but, I'm glad I did.

Cream of Wild Mushroom Soup
By Ina Garten

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/2 Cup(1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of 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.

Meanwhile, in another large pot, heat the remaining stick of 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 white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 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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Blogger webbie said...

Your pictures are great! Glad you liked it. I actually liked it better the next day.

September 25, 2008 at 4:47 AM  
Blogger April said...

Yum!! This looks fantastic!

September 25, 2008 at 5:30 AM  
Blogger Suzie said...

I agree - it is great to be pushed to explore new things. Nice pic!

September 25, 2008 at 5:48 AM  
Blogger glamah16 said...

Oh this sounds like the best soup in the world!Im crazy about mushrooms.

September 25, 2008 at 5:52 AM  
Blogger Carla said...

I love cream of mushroom soup, but the canned stuff is so bad for you. Glad you found an alternative. Next time I find a good deal on mushrooms, I know what I'm making.

September 25, 2008 at 7:00 AM  
Blogger Cathy said...

I agree with you wholeheartedly! I never would have either if not for Barefoot Bloggers (and I probably won't again, at least not in the original, full-fat version), but it was really fun and tasty, and I'm sure glad I did! Glad that you enjoyed yours too -- your pictures are wonderful! It's hard to make mushroom soup look pretty, but you did it!

September 25, 2008 at 7:52 AM  
Blogger Lisa said...

Reading this post I can feel my throat closing lol. I'm allergic to mushrooms (deathly so) and it seems like everyone is posting mushroom recipes today. haha

September 25, 2008 at 8:09 AM  
Blogger Shelby said...

I swear your soup looks JUST LIKE Vallis!

September 25, 2008 at 8:30 AM  
Blogger Cynthia's Blog said...

That soup looks pretty. And I am glad I did too.

September 25, 2008 at 11:35 AM  
Anonymous Anonymous said...

I'm right with you. What? Cream of Mushroom Soup for dinner? I agree these groups which push you to try something new are a great motivating tool. This was delicious and actually, pretty easy once you get into the groove of it and and realize it's just soup. Very very good, and nothing like that Glue in a Can!

By the way, my partner and I JUST finished our "Tastes Like Home" swap. Can you believe it? Summer was rough on us and we kept at it and finished our swap and it was delightful! I've just blogged about it. Thanks for putting that together.

September 25, 2008 at 11:51 AM  
Blogger Esi said...

Nice pictures! I agree, I was surprised by how much I liked this.

September 25, 2008 at 12:14 PM  
Anonymous Anonymous said...

Glad you liked it after all. I totally agree about the recipe groups... I would never have tried some of these things.

September 25, 2008 at 1:18 PM  
Blogger Deb in Hawaii said...

Your soup looks delicious. I might not have made it unless it was picked either so yea for Barefoot Bloggers!

September 25, 2008 at 3:30 PM  
Blogger Christine said...

Your pics are great. Glad you enjoyed the soup and you are so right I wouldn't have made it had it not been for BB!

September 25, 2008 at 4:51 PM  
Anonymous Anonymous said...

i wouldn't of made this either had it not been for BB. i think i've said that with almost every recipe that's been picked so far in the group. :)

September 25, 2008 at 5:26 PM  
Blogger Teresa Cordero Cordell said...

Megan, my husband would bow to you. He so loves mushrooms. Great post.

September 25, 2008 at 5:59 PM  
Blogger Meg said...

This looks amazing and creamy!

September 25, 2008 at 7:14 PM  
Blogger Prudy said...

I so agree-not even related to that canned stuff!

September 25, 2008 at 7:54 PM  
Blogger Amanda said...

Well it looks divine! I bet it was delicious!

September 25, 2008 at 8:24 PM  
Blogger Becky said...

I agree. This is not something I would have just made if it had not been for Barefoot Bloggers.

Lovely photos.

September 26, 2008 at 4:50 AM  
Blogger Valerie Harrison (bellini) said...

We don't normally do mushrooms but we quite enjoyed this soup...with the lefotvers I msade scalloped potatoes which were excellent:D

September 26, 2008 at 5:48 AM  
Blogger Reeni said...

This looks a hundred times better than canned soup. You can't go wrong when your using fresh mushrooms, YUM!

September 26, 2008 at 1:08 PM  
Blogger susan said...

oooh, mushroom soup? i've never had it.. not even the canned kind. but i want some now! :)

September 26, 2008 at 4:02 PM  
Blogger susan said...

This comment has been removed by the author.

September 26, 2008 at 4:02 PM  
Blogger Teresa Cordero Cordell said...

Megan, thanks for stopping by my choc blog You are so sweet. Hey, I just saw your Martha Stewart icon. Did you enter? I did. Probably won't get picked, but that's OK. It's just exciting to enter. Good luck to you my friend. hugs.

September 26, 2008 at 4:31 PM  
Anonymous Anonymous said...

Love it! I can eat gallons of this stuff and a whole loaf of bread too.

Funny, I think of the soup in the can too!

September 28, 2008 at 6:51 PM  
Blogger TeaLady said...

I adore mushroom soup and good soup is hard to find. I will have to try this, even tho it will just be for little ol' me. It looks delish.

September 30, 2008 at 11:31 AM  

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