The other day I had an odd craving for mushroom soup. Since it was between meals and I actually had some time to kill, I decided to sit and google some soup recipes. I found some great ones that I will save for another day, but the two varieties I kept going back to was a wild mushroom soup and potato leek soup. I almost made my mind up, thinking that the mushroom soup was to be made first, until I saw a beautiful bunch of leeks at the grocery store. They were very inexpensive so without a second thought I threw them in my basket. The very next day I ran into a perfect package of assorted mushrooms at the grocery store, and again without second thought threw them in my basket.  How could anyone walk away from these delicious weird looking mushrooms?

I didn’t want to make 2 different types of soups since most recipes make enough for an army but what was a person to do when they purchase too many ingredients? Well, you put all the recipes together and make up your own soup. Yes, it still ended up being enough to feed a small army, but just throw it in the freezer if you like it and save it for another day!

Ingredients

  • 3 potatoes, peeled and cut into large pieces
  • 4 leeks, whites only, thoroughly washed
  • 1 medium onion, peeled diced
  • 1-2 small shallots minced or diced small
  • 2 quarts chicken stock
  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 cup cream
  • splash of white wine
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • Salt and pepper
  • 1/2 packet of prosciutto chopped

 

Clean the mushrooms by wiping them with a dry paper towel. Coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

Peel and chop potatoes and boil in a large pot of water until tender.

While potatoes are boiling make the stock, heat the olive oil and 1 tablespoon in a large pot. Add 2/3 of the chopped mushroom stems, the onion, leeks, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.

Add white wine and reduce by half.

Add 6 vegetable stock, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Add the cooked, drained potatoes. With an emersian blender, blend until most leeks are incorporated and soup is desired consistency.

Add remaining mushrooms, cream, salt and pepper. Taste and adjust seasoning.

Garnish with chopped parsley and prosciutto.

I loved the soup, but I have to be honest that combining these two soups together really takes away from the originals. I loved the chunks of wild mushroom but the potato leek definitely overpowered the delicate mild flavour of the mushrooms. The prosciutto was also a little lost as well. I think there was a lot of flavours going on in this soup and each one sort of masked the flavour of the other.  If you don’t mind the mushrooms having a more subtleness and love potato then you would love this soup. If you looking for one or more of the main ingredients to stand out then you’ll have to make some adjustments. Other then that, it was a great soup!!