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Smoked Onion and Wild Mushroom Soup
Makes 10 Servings
*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
1Clean 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.
2Heat 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.
3Add 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.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT