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Smoked Onion and Wild Mushroom Soup
Ingredients
| * | 1/2 cup button mushrooms |
| * | 1/2 cup cremini mushrooms |
| * | 1/2 cup shiitake mushrooms |
| * | 1/2 cup portobello mushrooms |
| * | 2 leeks |
| * | 1/4 cup vegetable oil |
| * | 4 cups sliced white onions |
| * | 6 shallots, sliced |
| * | 1/4 cup burgundy wine |
| * | 1/4 cup sliced celery |
| * | 8 cups Mohegan Sun Mushroom Stock |
| * | 2 teaspoons chopped fresh thyme |
| * | 2 teaspoons chopped fresh rosemary |
| * | 1 tablespoon kosher salt |
| * | 1 tablespoon cracked black peppercorns |
Instructions
| 1 | Clean the mushrooms with a damp cloth or mushroom brush. Remove the stems and reserve for Mushroom Stock. Slice the mushroom caps. Clean the leeks and chop the white and light green portions only; reserve the darker green portions for Mushroom Stock. |
| 2 | Heat the vegetable oil in a large stockpot. Add half the onions and the leeks and shallots. Saute until browned and well caramelized. Add half the mushrooms and saute until tender and brown, about 8 to 10 minutes. Add the burgundy, stirring to deglaze the stockpot. Cook until reduced by 1/2. |
| 3 | Add the celery and remaining onions and mushrooms. Add the Mushroom Stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the thyme and rosemary and season with the kosher salt and pepper. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT