Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network

The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings

Ingredients

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps 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 mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network

[dougperry]

I've made this recipe a couple of times and it's by far the best soup I've ever had! I made a slight variation which I'll stick with. Instead of just using stems for the broth, I chop up whole mushrooms. The flavor seems a bit more intense...just my two cents.

[monas.]

I absolutely adore Ina Garten and feel like she’s the best thing that ever happened to the Food Network. She’s smart, has class, a wonderful marriage, and on top of all that, she’s an amazing cook and recipe creator.

[RakelDaNell]

I'd love to be her husband... he gets to eat all her great cooking.

[caribbean_brown_spice]

I just love mushrooms! Soup looks so creamy, thick, and delicious!

[Kingfisher]

Just love this woman's videos and her personality. And her recipes are fantastic. Her videos are must see if you want to learn how to cook.

[malgosiasammy]

I made this soup exactly like Ina, and it was one of the tastiest soups I've ever eaten. Even my kids asked for it and they don't like soup nor mushrooms :). Invest in good quality ingredients and you won't be disappointed.

[LohengrinO]

Divine recipe ... made it tonight... spectacular

[patleavens]

Absolutely LOVE this recipe! Brilliant cooking the tougher stems separately with the veggies to avoid the mushroom caps being overcooked. I tossed in some crumbled sweet Italian sausage for more protein and topped with Gruyère. My family went nuts over it. Thank you Ina.

[narasimhannarayanan]

I love Ina so much. Her personality, warmth, sense of humor, calmness just draws the viewer in. She is definition of class which in my opinion is being genuine, no airs, down to earth and wanting to engage. Her Zen energy is a balm.
I obviously love her recipes& practical tips for cooking to entertain or just for the family. Her home is gorgeous and her relationship with Jeffery is so adorable & delightful to watch. Her garden sparks joy ! (to quote Marie Kondo).
Her show and her as a person is my happy place. That should sum up how I feel about her :)

[pisces]

There's something so calming watching and listening to her cook👩‍🍳

[Lalec]

This is the best cream of mushroom soup recipe I've ever had, made it twice within three weeks, it's my mother's favorite ✌🏼

[marysusanreid-daniels]

With your mellifluous voice and cheerful, fluid style, simple, yet elegant presentation you are a treasure!

[laurabrooks]

She’s clear, quick, no nonsense, pleasant snd best of all : Gourmet Ingredients..
love watching her!

[ndilan]

Best part of her videos is watching the husband’s reaction! I’m going to try this recipe!

[mayenglish]

I love her. She is so calm. Her food is so beautiful, she is beautiful.

[noelsokukawa]

3:06 "Now I need a cup of dry white wine. Whatever you have in the refrigerator."
Me - Opens refrigerator: No wine :(

[piapadmore]

I would use immersion blender for the veggies in the *stock*. It hurts my heart that it gets wasted. They weren’t cooked for hours and hours. Same amount of cooking time as veggies in the soup, and those didn’t get thrown away.

[adamlaliberte]

No one:
Jeffrey every time Ina cooks something: This is the best thing I’ve ever had

[donnasuchanke]

You can't beet this soup. It is the best !

[dieselx]

This is one of my favorite recipes to make and everyone loves it! The only change I made was I added a bottle of wine (Reisling) and left about 1 1/2 cups in the bottle and cooked it in slowly. Huge difference in taste!