Barefoot Bloggers: Cream of Wild Mushroom Soup

So this is the sad state of my life right now. I am way too busy to blog!! This summer I loved to blog my recipes, now work and other commitments keep me so busy. This is why I am grateful for being a part of the Barefoot Bloggers group. It makes me take the time to blog!
I also liked the recipe this week, because it is not something I would have picked out to make myself. My husband doesn't like mushrooms, and while I like mushrooms a lot more than I used to I wouldn't have just decided to make this for dinner normally.
This was a great recipes for a cool fall day. I really enjoyed it. And my friend Jocelyn liked it too yay!
Note: I halved this recipe, since it was basically me eating it for dinner, and then leftovers, myself.

Cream of Wild Mushroom Soup
Source: The Barefoot Contessa

5 ounces fresh shiitake mushrooms (I used dried)
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms (I used dried porcini)
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 (I used dried lemon thyme.)
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

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 there 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.

Here are my stock veggies cooking away! I didn't add the thyme yet. I used dried lemon thyme I got from the Spice man at Central Market.

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.

Here is the stock later, before I strain it. It smelled um-um good.

The pretty mushrooms! I did not have all fresh mushrooms. The porcini and the shitake were dried (again from the wonderful spice man at market). So I soaked them in water for a about 25 minutes then cut them.I like how the baby bellas and the other mushrooms make it look like there is a shadow.

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.
They left out this part of the recipe. "After adding the cup of wine to the soup, it is necessary to pour yourself a small glass of wine to drink as you finish the recipe."
I think this is crucial. :)
And also, in case you are wondering, I used a New Zealand Sauvignon Blanc.

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.
Here is the soup pre-cream. Doesn't look quite as pretty yet, but still smells AMAZING.

Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
What a nice earthy flavor. I think next time I personally would chop the mushrooms smaller. I like the flavor of mushrooms, but the chewy texture on the big pieces wasn't my favorite. But the wine, the leeks, the cream, everything together with them was great!

Filling Southwest Turkey Soup

Usually I am a planner-aheader. I like to know what meals I will be cooking all week long. And usually I get the recipes from a cookbook or magazine.
I am trying to make up more of my own though. And today provided a good opportunity. I thought we were going to have dinner out, but when we did not I looked at what I had already and came up with this soup. Originally might have been nachos or a rice-turkey-cheese casserole. But the discovery of a little box of Campbell's Southwest Corn soup in the pantry turned it into.....soup!
NOTE-I get the habanero cheese from S. Clyde Weavers, a local store here in Lancaster, PA. They have some high quality cheese. Pepper jack would be a good substitute.
Ingredients: Serves 3-4 people.

1/2 cup Texmati (Basmati) rice
1 cup chicken broth
1/2 medium onion
1 hot pepper (I used serrano)
1/2 lb-3/4 lb ground turkey
a few shakes of chipotle powder (or cayenne pepper)
1/2 tsp cumin
1 small box (18.3 oz) Campbells Southwest Corn soup
Toppings (Optional, select the ones you like)
fresh cilantro
hot sauce
sour cream
tortilla chips
grated cheddar cheese (I used spicy Habanero cheese.)

Directions
Put the rice and broth in a medium pot. Bring to a boil, then turn down, put the lid on and simmer for about 15 minutes.
While the rice is cooking, chop the onion and the pepper. Spray a non-stick pan and saute for a few minutes, then add the ground turkey. Season with salt, pepper, the chipotle and cumin. Cook until turkey is no longer pink.
When the rice is done, add the turkey mixture to the pot. Then add the box of soup. Cook for a few minutes, until heated through.
Spoon into bowls. Top with whatever combination of the toppings you like!!!

This was a very thick soup. You could add more soup or add some chicken broth to thin it out also.
If you like things spicier, try using a hotter pepper. Maybe half of a habanero!
Or if you don't like spicy food just use a red bell pepper instead.