Wild Mushroom Soup
- 3/4 c. shiitake mushroom
- 3/4 c. portobello mushrooms
- 1/4 c. dried porcini mushrooms (soaked for 5 minutes in 1/4 c. water)
- 1 c. button mushrooms, sliced
- 1/4 c. minced shallot
- 1 small onion, peeled and minced
- 2 Tbsp. olive oil or butter
- 1/4 c. dry sherry
- 1 qt. chicken stock or broth, heated
- 1 c. heavy cream
- salt and freshly ground black pepper to taste
- 3 Tbsp. fresh tarragon, chopped
- creme fraiche for garnish, optional
- Separate the stems from the caps of the wild mushrooms.
- Do not wash the mushrooms, but rub them with a dry cloth; reserve the tops.
- In a heavy 10-inch skillet over medium heat, saute the wild mushroom stems, shallots, onions and button mushrooms in the olive oil or butter.
- After 1 minute, lower the heat and simmer for 5 minutes or until most of the liquid evaporates.
- Deglaze with sherry by pouring it over the mushroom mixture and scraping the sides of the pan.
- Incorporate the mushroom pieces into the liquid. Add the hot stock or broth.
- Simmer 3 minutes or until mushrooms are very soft.
- Place the mushroom stem mixture into the food processor and puree until smooth.
- Return the mixture to the pot and add the cream.
- Dice the reserved mushroom caps and add them to the soup.
- Simmer until the soup has thickened slightly, 5 to 10 minutes.
- Season to taste with salt and pepper.
- To serve, ladle into warmed bowls and garnish with chopped tarragon or a swirl of creme fraiche.
- Serves 4.
shiitake mushroom, portobello mushrooms, porcini mushrooms, button mushrooms, shallot, onion, olive oil, sherry, chicken, heavy cream, salt, fresh tarragon, creme fraiche
Taken from www.cookbooks.com/Recipe-Details.aspx?id=140477 (may not work)