One, Two or Three Wild Mushroom Soup
(from largomason’s recipe box)
I followed the method but used only the intensely fragrant and flavorful dried, Morels and Porcinis.
Source: onceuponaplate.blogspot.com
Ingredients
- 1/4 cup minced shallots, scallions, or onions
- 2 Tablespoons butter
- 1/2 pound white mushrooms, cleaned, stemmed, and sliced
- 1/2 pound “wild” mushrooms (porcini, morels, shiitake, or, in a pinch, portobello, or a mix), cleaned, woody parts removed, and sliced
- OR you can use an additional 1/4 cup dried mushrooms in place of the fresh, wild.
- 1/4 cup dried mushrooms
- 3 cups chicken stock
- 1/4 cup heavy cream
- 1 Tablespon fresh tarragon (or chervil, or 1 1/2 teaspoons fresh thyme), chopped
- Salt and pepper
Directions
-
Soak the dried mushrooms in ½ cup boiling water for twenty minutes, squeeze as much liquid as you can from the mushrooms, and chop the mushrooms. Reserve the liquid!
-
Saute the shallots, scallions, or onions in the butter in a large saucepan over low-medium heat until they’re transparent, about three minutes.
-
Add the sliced white and wild mushrooms, stir to coat with butter, cover, and cook for 5 or 6 minutes until the mushrooms have started to release their liquid.
-
Add the chicken stock, chopped re-constituted dried mushrooms, and reserved mushroom liquor and simmer, partially covered, until the mushrooms are cooked, about 20 minutes.
-
Add the heavy cream and tarragon or chervil, bring the soup to the boil, correct the seasoning, and serve.