I don’t know why I’ve never made homemade mushroom soup before. I always thought it would be more complicated than it actually is.
I wanted soup with a little more zhush. I don’t always need to be extra, but sometimes, I just want a little more….something.
- small skillet
- Stock Pot
- Immersion Blender
- 3 pounds mixed mushrooms I used portobello, crimini and shitake
- 64 oz low sodium beef broth
- 5 leeks large
- 2 tbsp cognac
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp saffron
- 2 tbsp unsalted butter
- 1 1/2 tbsp flour
- salt to taste
- 1 cup milk
- 4 oz pancetta diced
- 1 cup cooked farro
- 1/4 cup fresh majoram packed
- 3 tbsp fresh rosemary heaping
- 2 tbsp fresh thyme heaping
- Wash and coarsely chop mushrooms
- Cut away the green stalks of the leeks. Cut leeks lengthwise into four sections and then cut into coarse slices. These will cook down.
- Heat pan and add a tablespoon of olive oil. Sauté mushrooms until cooked down by about a third. Add more oil if needed during this sauté time. There will be a lot of liquid, please leave in the pan. Remove two cups of cooked mushrooms and set aside. Leave the rest in the pan and add the leeks
- Add the marjoram, rosemary and thyme and cook another 15 minutes on medium heat. Set aside
- In a heavy pot, melt butter over medium/high heat. Add the flour, smoked paprika, pepper and saffron. If you're adding salt, do so sparingly. Stir constantly to avoid burning. (note, the roux will be dark because of the paprika) Add milk and stir to incorporate into the roux. Add all of the beef broth. Add the mushroom/leek mixture and all of the juices in the pan. Bring to a simmer and let cook another 10-15 minutes
- In a small pan, fry the pancetta about 5 minutes. Drain and set aside.
- With an immersion blender, blend the contents of the broth until smooth, Add the sour cream and blend again
- Add 1 cup of cold, cooked farro
- Add the pancetta and the reserved two cups of mushrooms