Name: Mushroom Soup
Ingredients: 3 tablespoons Sweet Butter; 3 large Onions minced, about 4 cups; 1 large Leek cut 1/4"inch thick, about 1 cup, white part and light green only; 2 large Shallots minced; 14 to 16 ounces Baby Portobello and Regular Button Mushrooms sliced; 3 tablespoons Sage, Thyme or Rosemary chopped, if you use dry herbs ONLY use a couple teaspoons; ½ cup Parsley chopped; 2 tablespoons Garlic minced; 36 ounces Beef tock; 60 ounces Chicken Stock; ¼ cup Port Wine; ABOUT ½ cup of Cornstarch diluted into ½ cup water or whatever you need; ½ to 1 cup Heavy Whipping Cream, optional; Porcini Mushroom Salt or Regular Salt; Pepper to taste

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Mushroom Soup

4.82 from 33 votes

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Servings servings

Ingredients

3 tablespoons Sweet Butter
3 large Onions minced, about 4 cups
1 large Leek cut 1/4"inch thick, about 1 cup, white part and light green only
2 large Shallots minced
14 to 16 ounces Baby Portobello and Regular Button Mushrooms sliced
3 tablespoons Sage, Thyme or Rosemary chopped, if you use dry herbs ONLY use a couple teaspoons
½ cup Parsley chopped
2 tablespoons Garlic minced
36 ounces Beef tock
60 ounces Chicken Stock
¼ cup Port Wine
ABOUT ½ cup of Cornstarch diluted into ½ cup water or whatever you need
½ to 1 cup Heavy Whipping Cream, optional
Porcini Mushroom Salt or Regular Salt
Pepper to taste

Instructions

In a large stock pot heat butter and when hot add the onions and cook at medium high heat to caramelize, until golden brown. This could take 15 to 20 minutes. When the onions are nice and golden brown, add the leek and shallots and sauté them for a few minutes as well.
In the meantime in a frying pan, add the mushrooms and salt and sauté until they have released ALL their water. This could take another 15 to 20 minutes
Save about 1 cup of the onion mix, mushroom and 1 tablespoon chopped parsley for presentation when serving,
Back in the stock pot, add the mushrooms on top of the onion mix, garlic, sage beef stock and chicken stock and bring to boil.
Cook very slowly for 25 to 30 minutes. Add the wines and cream and adjust seasoning and texture with the cornstarch!

Notes

For the Woll Non-Stick Fry Pan: click here

For the Garlic Olive Oil: click here

For the Porcini Mushroom Salt: click here

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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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