I just found some old pictures in my cookbook of coach Linnenburg's dog and my young family in Radford, VA. I like to stick pictures from the kids in my cookbooks, they make me smile when I find them. This picture fell out of my 150 Best Recipes, which is one of my all time favorite cookbooks.This recipe is a bold soup! How could I love something so much and never make it again??
(that is not a rhetorical question)
Finding all different kinds of mushrooms was really exciting..since I had only used (shhh-don't tell) canned mushrooms.
I didn't realize mushrooms could be so big!!
I brushed them all off..and was careful not do get them wet. I read once that you should not submerge mushrooms.
I roasted all veggies and then pureed them into this wonderful tasting soup. The bacon curls made it for me...I LOVE bacon!!
Ingredients:
wash and chop all veggies-removing all stems
8 oz button mushrooms
6 oz cremini mushrooms
8 oz portobello mushrooms
3 1/2 shiitake mushrooms
3 leeks, white only
1 large vidalia onion
Add to veggies and roast 45 min, stirring 1-2 times during cooking. Pour into bowl.
1 1/2 TB chopped fresh thyme (or 1/2 dried)3 TB olive oil
Salt and Pepper
Deglaze pan with:
1/4 cup white wine
5 cups broth, chicken or veggie
Blenderize veggies and broth mixture and add:
1/4 cup heavy cream
Top with bacon or pancetta
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