Mushroom Soup With Wine

Name: Mushroom Soup With Wine
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 3/8 ounce ( 1/2 cup) dried porcini mushrooms; 1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks; 2 cups good white wine; 1 bay leaf; 1 tablespoon kosher salt or 1 1/2 teaspoons table salt; 1 tablespoon vegetable oil; 1/2 cup finely chopped onion; 1 large clove garlic, minced; 8 ounces portobello mushroom caps, coarsely chopped; 8 ounces cremini mushrooms, finely sliced; 4 ounces button mushrooms, finely sliced; 3 tablespoons butter; 1/2 teaspoon dried thyme leaves; 2 cups milk; Heavy cream, for garnish; Finely chopped parsley, for garnish

By Nigella Lawson

Total Time: 1 hour
Rating: 4(60)
Comments: Read comments

Featured in: AT MY TABLE; A Marriage of Simplicity and Sophistication

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Ingredients

Yield:4 to 6 servings

⅜ounce ( ½ cup) dried porcini mushrooms
1pound (about 2 medium) baking potatoes, peeled and cut into 1½-inch chunks
2cups good white wine
1bay leaf
1tablespoon kosher salt or 1½ teaspoons table salt
1tablespoon vegetable oil
½cup finely chopped onion
1large clove garlic, minced
8ounces portobello mushroom caps, coarsely chopped
8ounces cremini mushrooms, finely sliced
4ounces button mushrooms, finely sliced
3tablespoons butter
½teaspoon dried thyme leaves
2cups milk
Heavy cream, for garnish
Finely chopped parsley, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
Step 2
In a medium saucepan, combine potatoes, 1¾ cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
Step 3
Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
Step 4
Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
Step 5
Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining ¼ cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.