From Chef/Owner Derek Wagner, Nick’s on Broadway, Providence
I use a soft and tangy goat cheese made by Anne Starboard of Crystal Brook Farm in nearby Sterling, Massachusetts. It is a delicious local cheese that adds a unique flavor to the soup.
2 Tbsp olive oil
1 cup sliced sweet onion (1 medium)
1 cup sliced leeks, white and light green parts, washed carefully (2 small)
8 cups cleaned and sliced mushrooms (choose an assortment of button, crimini, hen of the woods, morels, shitake or oyster mushrooms)
Freshly ground black pepper
½ cup roughly chopped garlic
1 cup spring onions or scallions (approximately 1 bunch), cleaned and chopped, white parts and green parts reserved separately
1 cup white wine
4 cups homemade or low sodium chicken broth
1 cup heavy cream
1 Tbsp chopped fresh herbs (parsley, thyme, rosemary, sage)
4 ounces fresh goat cheese, crumbled
1 Tbsp freshly squeezed lemon juice
Heat medium 4-quart saucepan on medium-high heat until hot; add olive oil. Add onion and leeks; cook and stir about 5 minutes until onion is soft and translucent. Add the mushrooms and stir. Add ½ teaspoon salt and ½ teaspoon freshly ground pepper. Add the chopped garlic and the white parts of the scallions. Add white wine, stir and continue to cook approximately 5 minutes over medium-high heat.
Add chicken broth. Bring the soup to a boil and then lower heat to a simmer and cook another 5 minutes.
Add the heavy cream and green parts of the spring onions and simmer gently another 2–3 minutes. Using immersion or standard blender, blend the soup until smooth, but with slight texture. Return soup to low heat, being careful not to boil. Whisk in the freshly chopped herbs and the goat cheese. Add lemon juice and adjust seasoning with additional salt and pepper if needed. Remove from heat. Serve hot in large, deep bowls with crusty bread and enjoy!
Serves 4, with leftovers.