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Mushroom soup with Port and thyme

Time 2 hours
Yields Serves 8
Mushroom soup with Port and thyme
1

Heat 2 tablespoons olive oil in a large heavy stockpot on medium-low heat. Add the celery, onions, garlic, 2 tablespoons thyme and white pepper and saute over low heat until the vegetables are nearly tender, about 10 minutes.

2

Reserve eight cremini mushrooms (to use later for garnish), then mince the remaining cremini and button mushrooms in a food processor.

3

Add the mushrooms to the pot and continue to saute until all the vegetables are tender, about 5 minutes.

4

Add the Port, bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. Add the chicken stock, bring to a boil, then reduce the heat and simmer 30 more minutes. Add the cream and cook 15 more minutes.

5

Puree the soup in the same pot using a hand-held blender or remove to a blender, process until smooth and return to the pot.

6

In a small pan, melt the butter and whisk in the flour to make a paste to thicken the soup. Add to the pureed mixture, stirring until completely blended. Bring the soup to a simmer again, then reduce heat and continue to cook on low heat for 15 minutes until thickened, stirring often so as not to burn bottom of the pan.

7

Slice the reserved cremini mushrooms. Heat the remaining 1 tablespoon of olive oil in a small saute pan. Add the sliced mushrooms and saute until golden brown, about 5 minutes. Use to garnish the soup along with the remaining 1 tablespoon thyme leaves.

Requested by Betty Waldt and Laurie Moar. From Marmalade Cafe in Westlake Village.

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