Wild Mushroom Soup
- 2 cups warm water
- 3/4 ounce dried porcini mushrooms*
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 1 cup chopped peeled carrots
- 1/2 cup chopped leek (white and pale green parts only)
- 22 ounces fresh wild mushrooms (such as crimini or stemmed shiitake), sliced
- 1/2 cup dry white wine
- 4 cups (or more) chicken stock or canned low-salt chicken broth
- 1 cup chopped peeled russet potato
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 1/2 cup whipping cream
- Chopped fresh parsley or chives
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
- Combine 2 cups warm water and dried porcini mushrooms in small bowl.
- Let mushrooms soak until soft, about 30 minutes.
- Using slotted spoon, remove mushrooms from liquid.
- Squeeze excess liquid from mushrooms back into bowl.
- Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind.
- Melt 1 tablespoon butter in heavy large pot over medium heat.
- Add onion, carrots and leek.
- Saute until vegetables are tender and pale golden, about 10 minutes.
- Add remaining 1 tablespoon butter and fresh mushrooms; saute until mushrooms are tender and brown, about 10 minutes.
- Stir in porcini and wine.
- Cook until liquid evaporates, about 5 minutes.
- Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid.
- Bring to boil.
- Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.
- Discard bay leaf.
- Cool slightly.
- Working in batches, puree soup in blender.
- Return soup to pot.
- Mix in cream.
- Bring to simmer.
- Season with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Rewarm before serving, thinning with more stock, if desired.)
- Ladle soup into bowls.
- Sprinkle with chopped parsley.
water, porcini mushrooms, butter, onion, carrots, wild mushrooms, white wine, chicken, peeled russet potato, thyme, bay leaf, whipping cream, fresh parsley, mushrooms
Taken from www.epicurious.com/recipes/food/views/wild-mushroom-soup-15594 (may not work)