Leek and Forest Mushroom Soup

¼ cup butter

1 tablespoon olive oil

1 white onion, finely diced

2 cloves garlic, finely diced

2 leeks, whites only, finely chopped

2 sprigs fresh thyme

2 sprigs fresh tarragon

1 cup white wine

¼ cup sherry

2 cups mixed forest mushrooms (buttons, Crimini, Oysters and Chanterelle mushrooms)

2 cups chicken or vegetable stock

1 cup whipping cream

2 tablespoons dark soya sauce

1 tablespoon sherry wine vinegar

¼ cup parmesan cheese, grated

coarse salt and freshly ground black pepper to taste

Olive Oil and Parmesan Crostini

½ baguette, sliced on an angle 1/2-inch thick

olive oil, as needed

½ cup parmesan cheese, grated

coarse salt


Leek and Forest Mushroom Soup

1. Combine the butter, olive oil, onion, garlic and leeks in a large soup pot. Sweat for about 2 minutes. Add thyme, tarragon, white wine and sherry, cover and place over medium-high heat. Allow the mixture to cook until the onions are soft and translucent (about 7 – 8 minutes). Remove the lid and add the mushrooms. Cook the mushrooms, until they begin to sweat and loose volume (about 2 – 3 minutes). Add the stock and whipping cream and bring the mixture to a simmer. Add the soya sauce and allow the mixture to cook for an additional 10 – 15 minutes. Add the sherry wine vinegar and season the soup with coarse salt and freshly ground pepper. Blend the mixture in a standing blender until it is uniform and smooth. Serve hot with sprinkled Parmesan cheese.

Olive Oil and Parmesan Crostini

1. On a baking tray, lightly drizzle olive oil on both sides of the baguette slices, and then season with coarse salt. Evenly sprinkle the grated parmesan over the top of the baguette slices. Bake the bread in a 400 degree oven until golden brown. Serve alongside the soup.

See more: Appetizer, Cheese, Christmas, Vegetarian

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