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!!
150 Best American Recipes
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
3 TB olive oil
Salt and Pepper
1/4 cup white wine
5 cups broth, chicken or veggie
1/4 cup heavy cream
Top with bacon or pancetta