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

  1. 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!

  2. Saute the shallots, scallions, or onions in the butter in a large saucepan over low-medium heat until they’re transparent, about three minutes.

  3. 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.

  4. 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.

  5. Add the heavy cream and tarragon or chervil, bring the soup to the boil, correct the seasoning, and serve.

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