With the Winter in full swing, The newest addition to our Culinary Leadership Team, Sous Chef Lana Black wanted to share a favorite soup recipe that’s sure to warm you up!

Creamy Mushroom Soup

This recipe is great on a chilly evening for dinner or as an appetizer for a holiday party. We have served this soup in shot glasses as a treat for guests (also a great way to tide over guests if the food is taking longer than expected). It’s an easy make-ahead as Soup just gets better the next day.

5 oz each shiitake, Portobello and Cremini mushrooms (stems saved)
1/4 lb plus 1 tbs butter
1 cup chopped carrot
2 tsp minced thyme and 2 sprigs
Salt and pepper to taste
2 cups chopped leeks (about 2)
1/4 cup all-purpose flour
1 cup white wine (always use something you would drink)
1 cup half & half
1 cup heavy cream
1/2 cup minced parsley

Slice mushrooms to 1/8th inch thick and reserve stems. Heat 1 tbs butter and add carrots, onion, thyme sprigs and mushroom stems with 2 tsp salt and pepper and let sauté 10-15 mins. Add 6 cups water then bring to a boil and reduce to simmer. Cook 30 mins. Strain stock. Should yield 4 1/2 cups.

Heat remaining butter over medium heat, add leeks and sauté 15-20 mins. Add sliced mushrooms and saute 5-10 mins. Add flour and cook for an additional minute. Deglaze with wine then add stock, minced thyme and salt and pepper to taste. Bring to boil then reduce to simmer. Add half and half and cream and parsley, heat through. Enjoy!

Favorite quote:

“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” -Chef Thomas Keller

Want to learn more about Lana? Click here to read her story