Barefoot Bloggers – Cream of Wild Mushroom Soup
I love watching Barefoot Contessa’s show. I love her white kitchen with her rows of potted herbs. I love her porch and her backyard. I love her soothing voice and her humor. I love that she packs up her meals in little takeout boxes and heads to the beach for picnics with her friends. I often wish I could be one of her friends in her kitchen sipping on a glass of wine while cooking up some fabulous French dinner and calling Jeffrey to bring us home dessert.
She’s great isn’t she?
Aggie’s kitchen is not Ina’s. Not even close. It’s more like a circus at times. It’s very loud with little feet running about, and a hungry 80 lb dog lingering under foot waiting for some scraps. I’ll spare you all the details though I’m sure many of you know exactly what I am talking about.
This week’s Barefoot Blogger recipe was chosen by Chelle of Brown Eyed Baker. This soup smelled so good while it was cooking. I almost had to stop before putting the half and half in and just eat it as it was. I’m not a huge fan of cream soups…but I decided I would try this out anyway. Of course, for the sake of trying to win the household Biggest Loser competition, I had to do my best to lighten this up. I think lightening it up definitely took away from some of the flavor, but it still turned out pretty good. I didn’t use any of the butter, just olive oil, so it wasn’t as rich as it probably should have been. I also wish I would have seasoned it just a bit more to make up for the lack of butter and heavy cream. But this isn’t the recipes fault, it’s always an experiment when you try to lighten up an original recipe.
I like the base of this soup and will probably make it again without the cream. I think it would be really good with barley in it.
Cream of Mushroom Soup
adapted from Barefoot Contessa’s Cream of Wild Mushroom Soup
2 cups chopped leeks
8 oz fresh baby portabella mushrooms, sliced
8 oz fresh white button mushrooms, sliced
2 TB olive oil
salt and pepper
1/4 cup flour (I used whole wheat flour for dietary reasons)
1 cup dry white wine
4 cups chicken stock or broth
1 tsp minced thyme leaves
2 cups half and half (I used fat free and probably a little less than the 2 cups)
minced fresh flat leaf parsley
In a large pot, heat 2 TB of olive oil and add leeks. Season with salt and pepper. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the sliced mushrooms and cook for 10 minutes or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the chicken stock, thyme, salt and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half and half and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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Holy Early Riser, please tell me you scheduled this post! Do you work graves or something? Zowie!
I love Ina’s food, I love to watch her show, but sorry, her personality is not my favorite. But I stand by her food for sure.
I have had some seriously good Cream of Mushroom soups served at restaurants. I’ve never made it myself though, mostly because I would rather eat that many calories as a dessert! If this could be delicious all lightened up then that would be fantastic and so worth it, since I do love soup!
You just hit it on the nose, barley would be soo good in this. I had the same problem as you, I didn’t want to add the cream and mess up the yummy broth. So, I didn’t. Your soup turned out looking pretty creamy and delicious!
Love looking at all these delicious soups. Go get em on your contest! That sounds like something me and my hubby would do.
It looks wonderful and congrats on your good changes. Congrats also on your latest award.
Your lightened up version looks great. I’m not sure how Ina escapes the cholesterol police with some of her recipes!
Your soup looks good, and I agree, it needs a little lightening up, but don’t all Ina’s recipes??
I wish I could have Ina’s house. It is darling, but let’s get real:)
Your soup looks good. I like the idea of adding barley and keeping it lighter for next time.
I love, love, love Ina, her kitchen, her garden and her cooking. This soup looks delicious – I like the lightened up version.
I love this soup as well and you are right, it smells fantastic while cooking.
I would love to have the chance to just stand in Ina’s pantry to look at all her cookware, dishes, and food! I’d settle for a garden party, what do you say Aggie? Want to join in? 😉
I would say Ina is my favorite chef. Her food is simple yet so classic. Hers is probably the only one I look forward to watching. Your soup looks great!
I love Ina. I get the feeling she’s great fun to be around. Don’t you just love those take out containers? Your version of her soup is just terrific. I love leeks, and should use them more than I do. I bet your thought about eating it without the 1/2 and 1/2 is right on as well. Did the fat free 1/2 and 1/2 hold up well? This soup sounds so good, I bet it would be tasty both with or without it! YUM!
I didn’t want to add the cream either. I did and it was delicious, but next time…no cream!!
This looks great!! I just left you an award on my blog. I love your blog!
I lightened up the cream soup too. I just couldn't do all the butter, cream and half & half. Glad you liked it, the barley sounds great!
Your soup looks incredible–with or without cream. Lightening it up was smart!
Has anybody tried skim evaporated milk in place of the cream. I had pretty good success that way. And yes, I remember the days of the dog and the pitter pattering feet.
Your soup looks pretty delicious! I also love Ina’s kitchen, the big canisters of flour and the huge amount of space that she has. Pretty much my dream kitchen!
Your soup looks great! I have two that don’t like m’rooms at all… so I plan this when I have more mouths in the house…. I love what you’ve done w/it
Aggie, your soup looks so rich and creamy. Your changes are wonderful. I’m still keeping my Crystal’s close just in case 😉
Congrats on your latest award!
Wonderful. I need to start learning to lighten up my soups. I love how these types of soups really warm you to the bone. It’s going to rain here for the next four days and soup is perfect.
I’m so excited for soup season coming up! I’m going to add this to one to try. I can almost smell it!
Your soup looks perfect! I want Ina’s kitchen, too. Great job!
Your soup looks terrific.
Congratulations on your award!