Wild Mushroom Soup

As a lover of all things mushrooms, I think this soup is one of the nicest ways to start off a meal.  It's light in calories and heavy-duty on flavor.  With this soup, you make a rich and delicious white bechamel that gives it its velvety texture, but without the over-the-top richness of soups made with heavy cream.  You can go totally veggie with this one by using a vegetable stock too. 

Cream of Mushroom Soup

For the Mushroom Base:

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter

4 oz. crimini mushrooms, kept whole and wiped clean with a clean towel or paper towel - do not wash!
6 oz shiitake mushrooms, stems removed and kept whole

1 medium portabello mushroom, dark gills removed, sliced

2 celery stalks, coarsely chopped

1 small onion. (about 1/2 cup), coarsely chopped

2 Tbsp. flat leaf Italian parsley, chopped

2 1/2 cups chicken or veggie stock

To Finish the Soup

2 Tbsp. vermouth or dry white wine

1/4 tsp. paprika

Salt and pepper

For the Bechamel Sauce:

Preheat oven to 350 degrees Fahrenheit

2 Tbsp. Extra-virgin olive oil

1 1/2 Tbsp. flour

1 cup whole milk

1 medium shallot or small white onion

3-4 whole cloves

1 small bay leaf

Pinch of nutmeg

Salt and pepper

In a large heavy soup pot, heat the olive oil and butter over medium heat and add the mushrooms.  Let brown until golden , stirring occasionally.  Add the celery, onion, parsley and broth.  Bring to a boil and reduce to low.  Simmer, covered, for 20 minutes.  Remove from heat. Strain vegetables in a medium bowl.  Place vegetables in food processor and coarsely chop.  (Do not over-process!)  (Alternately, chop vegetables coarsely, almost fine, with a knife.)  Reserve vegetables and liquid separately.  Do not clean pot, set aside to finish the soup.

Meanwhile, in a small heavy saucepan, heat 2 Tbsp. of olive oil for about 2 minutes.  Add the flour and cook (do not brown) for 2-3 minutes.  Gradually add milk and whisk until smooth.  Push cloves into onion and add to the milk, as well as the bay leaf.  Cook until starting to thicken, about 5-7 minutes.  Cover and place in the preheated 350 degree oven for 20 minutes.  Remove and strain milk through a fine-meshed sieve, pressing on the solids.  (Discard solids.)  Season with nutmeg and salt & pepper.

In the same pot the mushrooms and broth cooked, place the bechamel sauce and turn on the heat to medium.  Heat for 1 minute  and gradually add the mushroom broth.  Bring to a boil and reduce heat to medium.  Add the chopped vegetables and heat through (do not boil).  Add the vermouth or wine, paprika and salt and pepper.  Serve with a sprinkle of paprika and parsley leaf for garnish.