Ingredients
Stock:
4 cups Water
1 stalk Celery
1 Carrot
½ small Onion
1 garlic clove
½ – ¾ cup Parsley stems
1 tsp. Black Pepper Corns
6 oz. Baby Portobello Mushroom tops & 12 oz. stems
Soup:
3 Tbsp. Butter
½ large Leek
2 cloves Garlic
½ tsp. minced Thyme
6 oz. Baby Portobello Mushroom tops
½ tsp. Salt
½ tsp. Pepper
¼ cup White Wine
½ cup Heavy Cream
2 cups Mushroom Stock
¼ cup Sherry
1 Bay Leaf
1/8 tsp. Nutmeg
3 Tbsp. Flour
Salt
Pepper
❃❃Serves 4 – 6❃❃
Preparation
Add 4 cups water in a stock pot with celery, carrot, garlic, peppercorns, parsley and onion. Wipe mushrooms with damp paper towel to remove any dirt and remove stems from all mushrooms. Set aside half of the mushroom tops. Rough chop the stems and half of the mushroom tops and add to water.
Finely chop the leek, garlic, thyme and half of the mushroom tops that were set aside. Reserve 6 slices of mushrooms for garnish.
Make Stock
Bring water and vegetables to a boil and then reduce to a simmer and cook for one hour. Strain stock into a container to store for soup.
Making Soup
Add 3 Tbsp. butter to a large skillet over medium high heat. Add leeks, garlic, mushrooms, thyme, bay leaf, pinch of salt and a pinch of pepper and begin to cook until mushrooms and leeks are soft. Add 3 Tbsp. flour and cook for a couple minutes until flour taste cooks out. Add sherry and white wine to deglaze the pan, scraping up the bits from the bottom of the pan. Add 2 cups mushroom stock and let boil until the soup begins to thicken. When soup is thick, add heavy cream and nutmeg. Let cook for a couple more minutes before serving.
Assembling
Ladle desired amount of soup into each bowl and garnish with a slice of mushroom.