Sense of Home
Wild Mushroom and Leek Soup
~adapted from Bon Appetit, September 1985~
Makes about 8 cups
1/2 cup (1 stick) unsalted butter
1 1/2 cups finely diced leeks, about 3 small, white part only
1 celery stalk, finely diced
1 small baking potato, peeled and finely diced
2 pounds fresh wild mushrooms (such as cepes, chanterelles, shiitake),* sliced
4 cups (or more) chicken stock
1/2 cup dry white wine
1 cup half and half
salt and pepper to taste
4 wild mushrooms, thinly sliced
freshly grated Parmesan cheese
Minced fresh parsley
Melt 6 tablespoons butter in heavy large saucepan over medium-low heat. Add leeks, celery and potato. Cover and cook until soft, stirring occasionally, 15 minutes.
Add 2 pounds mushrooms to skillet and cook until softened, stirring occasionally, about 10 minutes. Add 4 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Reserve 2 cups of stock and mushroom mixture and transfer the rest to a blender (in batches if necessary) or use a hand blender and puree. Return reserved stock to the pot as well as puree. Add remaining butter and cream and heat gently until butter melts. (If thinner consistency is desired, add more stock.) Season generously with salt and pepper. Ladle soup into bowls. Garnish with mushrooms, cheese and parsley.
*If the wild are unavailable, regular white mushrooms can be substituted.
