A stoutâ€™s roasted notes and gentle bitterness give this earthy soup some extra oomph. Make a batch in autumn when wild mushrooms pop up at farmers marketsâ€”and when you might find a handful of Chanterelle or Morel mushrooms to toss into the pot.
- 1⁄2 ounce dried porcini mushrooms
- 1 1⁄2 cups boiling water
- 1 tablespoon butter
- 3 small leeks (about 6 ounces), trimmed and sliced
- 1 pound cremini mushroom caps, roughly chopped
- 1 12-ounce bottle stout
- 6 cups mushroom stock (substitute chicken or vegetable stock)
- 1 tablespoon fresh thyme leaves
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup heavy cream
- 2 tablespoons Wondra or all-purpose flour
- Salt and black pepper
• Place the dried porcinis in a bowl and pour the boiling water over top; let steep 20 minutes. In a large soup pot over medium heat, melt the butter. Add the leeks and creminis and sauté until soft, about 10 minutes.
• Pull the porcinis from the soaking water, reserving the liquid. Roughly chop the porcinis and add to the cremini-leek mixture. Strain any grit out of the soaking water, and pour over the mushroom mixture. Add the stout and stock, stir and bring to a gentle simmer. Let cook 10 minutes.
• In a small bowl, whisk together the flour and cream until a smooth paste forms. Add the paste to the soup and bring to a simmer, being careful not to boil. Simmer gently 5 minutes, remove from the heat, and purée with an immersion blender or in batches in a blender or food processor. Season generously with salt and freshly ground black pepper.