Cream of Mushroom Soup with Toasted Walnuts
Try to get a variety of of forest or wild mushrooms for this rather than the white button. Crimini will work, but the flavor will have more depth with 2 or 3 types pf mushrooms. I used crimini, oyster and chanterelle, with sliced crimini for garnish.
6oz (180gr) forest mushrooms
1 medium leek, 1 1/2 ” (3.5cm) in diameter
1 clove garlic
4 tsp butter
2 (16oz, 500ml) cups chicken stock
1/2 (4oz, 125ml) cup milk or cream
2 tbs dry sherry
2 tsp dried thyme
2 tsp dried parsley
1/4 cup (.75oz, 20gr) walnuts
Clean mushrooms (using brush). Pick out 3 – 4 nice mushrooms for garnish and slice. Roughly chop the rest. Clean leeks and finely slice. Mince garlic. Heat 2 tsp butter in medium saucepan. Add leeks, garlic and mushrooms and sauté for 3 – 5 minutes. Add stock, herbs, cover and reduce heat. Simmer for 15 minutes. When soup is done put solids in blender. Add enough of the broth to puree easily. I used all but 1/3 cup of the stock. Add milk and sherry. Check consistency and add more stock if needed. Gently heat just until soup is hot. Ladle into bowl, garnish with sliced mushrooms and walnuts. Serve.
The garnish: Heat 2 tsp butter in a nonstick skillet. Add the sliced mushrooms and walnuts and sauté until very brown and the mushrooms start to get crisp around the edges.
In addition to the above, for the week of October 17 we have Salmon Baked in Phyllo, Chicken Savoyarde, Salami Pizza, Spaghetti Timbale, Glazed Pork Chops, Butternut Squash with Bacon and Sage….
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