Thursday, January 3, 2013

Wild Mushroom Soup

Wild Mushroom Soup
(4 servings)


2 cups Dried Porcini Mushrooms, fine chop
1 cup Warm Water
2 tbsp. Olive Oil
1 tbsp. Unsalted Butter
2 medium Leeks, thinly sliced
2 medium Shallots, chopped
1 clove Fresh Garlic, chopped
3 cups Fresh Wild Mushrooms, chopped and/or sliced
5 cups Beef Broth
½ tsp. Dried Thyme
½ tsp. Salt
¼ tsp. Black Pepper
2/3 cup Heavy Cream


Place dry mushrooms in a small bowl and add the warm water.  Let soak for 20-30 minutes.  Lift mushrooms out of liquid and squeeze over bowl to remove as much liquid as possible.  Strain the liquid and reserve to use later.  Finely chop the porcini.  In a large sauce pan heat the oil and butter until foaming over medium heat.  Then add the leeks, shallots and garlic and cook for about 5 minutes.  Stir frequently until softened but not colored.  Now add the fresh mushrooms to pan and cook until they begin to soften, a few minutes.  Pour in the beef broth and bring to a boil.  After coming to a boil, add the porcini, reserved liquid, thyme, salt and pepper.  Lower heat and half cover with a lid then simmer gently for 30 minutes stirring occasionally.  Pour ¾ of mixture into a food processor or blender and process until smooth.  Add back to remaining soup in pan, add the cream and heat through.  Taste and adjust seasoning as needed.  If soup is too thick add a little more broth to thin.  Serve hot.

Note:               The fresh wild mushrooms can be all one kind or any mixture you can find.

Note:               To make this a vegetarian soup, just use vegetable broth instead of the beef broth in the recipe.

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