Creamy Leeky Onion Mushroom Soup
Yep. It evolved!
And I approve!
FWIW: Whenever I stumble onto a recipe that intrigues me, I "pin-it" here: http://pinterest.com/imqtpi/ (Yep, I got suckered-into the Pinterest Craze!).
So the genesis of today's recipe was "Oh, crap - I've got another Farm-Share Delivery!" Followed by "Oh, Jeez - More leeks?! I never used the leeks from my LAST delivery!!!"
I had an overabundance of leeks, is what I'm sayin'!
I also had a bag of onions that was threatening to sprout on me so I figured "Leek + Onion + Soup" was in order.
And Google pointed me here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=204103
See? I'm getting lazy now and just copying/pasting links!
Anyway, it was a good starting point. Here's what I ended up with:
QT's Creamy Leeky Onion Mushroom Soup with Feta
Makes a big vat o' soup - I'm guessing 6-8 generous servings
(adjust to suit your needs/fridge contents/whatevers!)
- 2-3 Tbs olive oil
- 3 big fat leeks, dark green leaves and roots chopped off
- 1 big yellow onion
- 2 small-ish red onions
- 2 cloves of garlic
- 1 Tbs sugar
- appx 1 cup of fresh mushrooms (I used half crimini and half plain ol' white)
- appx 1/4-1/3 cup white cooking wine
- 4 cups beef broth
- (optional) 1 little envelope of beef-flavored Swanson Flavor Boost and a little more water
- 2 bay leaves
- 2 tsp (or more) dried thyme
- 1/2 tsp dried tarragon
- 1/4-1/2 cup dry red wine
- appx 1 oz crumbled feta cheese
- appx 1 cup heavy cream
- Salt and pepper, to taste
- Clean all the dirt off of the leeks (or as much as you can manage!). Thinly slice the white and light-green portions of the leeks, cross-ways, (you want skinny little Leek-O's). Set them aside.
- Thinly slice the onions. Again, you want a bunch of O's.
- Finely chop the garlic.
- Heat olive oil in a large, heavy pot over medium heat
- Add the onions, leeks and garlic to the hot oil. Cook on medium low, stirring just enough so that the onions start to cook, but not brown.
- While the onions are cooking, slice the mushrooms.
- Once the onions are limp and translucent, turn off the heat and add the sugar. Stir lightly and let 'em sweat for appx 5 minutes.
- Turn heat back up to medium-low and add the mushrooms. Saute 'til the mushrooms brown (but the onions should not).
- Stir in white cooking wine to deglaze the pan.
- Turn heat up to medium and add broth, bay leaves and appx half of the thyme. Bring to a gentle boil. Then reduce heat to simmer.
- Cover pot and simmer for appx 45-mins to an hour.
- Check it periodically. Taste test it. Add Flavor Boost (if desired), more thyme and a teeny bit of tarragon. Salt/pepper to your liking...
- Let it continue to cook. All told, I think I let mine simmer for an hour...
- Toward the end of cooking (appx last 10 mins), remove the bay leaves. Tthen add the feta cheese. Crumble it as small as you can, and let it simmer for a few. Hopefully it will *kinda* melt. If you still see big chunks, squish 'em against the side of the pan with the back of a wooden spoon.
- During the last 5 minutes of cooking, add red wine and let it cook-in.
- Add heavy cream and stir-in well.
- Serve and ENJOY!
I think it could also work, quite nicely, as a sauce base. Something you could pour over, say, a London Broil (although I'd add more tarragon for that).
Yeah - I'm pretty pleased with how it came out!
Now I hope it freezes well!
(I'll try to add a picture later!)