Aina Garten cream soup made from three types of fresh forest mushrooms, has a pleasant aroma of thyme. And also the soup is different rich taste thanks to onion fried in butter leek and home-cooked mushroom бульону. 
Time: 1 hour. 50 minutes Complexity: Medium Servings: 5-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 150 gr. Fresh Shiitake Mushrooms
- 150 gr. fresh portobello champignon
- 150 gr. fresh cremini mushrooms (or mushrooms)
- 1 tbsp. l good olive oil
- 110 gr. plus separately 1 tbsp. l (15 gr.) Unsalted creamy oils
- 1 tbsp. chopped onions
- 1 chopped carrot
- 1 sprig of fresh thyme plus separately 1 tsp. shredded thyme leaves
- Coarse salt
- Freshly ground black pepper
- 2 tbsp. (approximately 2 stalks) chopped leek, and white and light green parts of it
- 1/4 Art. wheat flour
- 1 tbsp. dry white wine
- 1 tbsp. drinking cream (10% fat)
- 1 tbsp. fat cream
- 0.5 tbsp. chopped fresh parsley
Recipes with similar ingredients: Shiitake mushrooms, Portobello mushrooms, crimini mushrooms, champignon mushrooms, onions, carrots, thyme, leek, flour, white wine, cream, parsley
Recipe preparation:
- Wipe the mushrooms with a dry paper towel so that they are clean. Do not wash them! Separate the legs of the mushrooms, clean them from spoiled parts, then finely chop. Cut mushroom caps so that their width is about 1 cm, if they are large, cut them into several parts and set aside.
- To prepare the broth, heat olive oil and 1 tbsp. l (15 gr.) Butter in a large saucepan. Add chopped mushroom legs, onions, carrots, a sprig of thyme, 1 tsp salt and 0.5 tsp pepper, and cook for 10 to 15 minutes. on medium heat until vegetables are tender. Pour into a pan 6 Art. water, increase the heat, and wait until the water boils, after why turn down the heat and leave the broth to boil for 30 minutes, not covering with a lid. Strain the mixture, separating it from the broth. You should get 4.5 tbsp. add less broth, add more some water.
- In the meantime, melt the remaining 110 g in a large saucepan. butter, and add leek. Cook on low heat, on for 15-20 minutes, until the onion becomes golden. Add chopped mushroom caps and cook another 10 minutes, until they will not become brown and soft. Pour flour into the mixture and cook one more minute. Add white wine, then another minute mix the mixture by scraping the bottom of the pan. Pour in mushroom broth, add chopped thyme leaves, 1.5 tsp. salt, 1 tsp pepper and set the fire to maximum. After the mixture boils, let the soup cook for 15 minutes. Add both types of cream, parsley and season with salt and pepper to taste. Preheat cream soup, but not bring to a boil. Serve the dish hot.
