Creamy Wild Mushroom Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Adapted from a recipe I found in a Best of Italy cookbook. I think a shot of sherry would be really good in this as well. Ingredients:
1 ounce dried porcini mushrooms |
2 tablespoons olive oil |
1 tablespoon butter |
1 vidalia onion, sliced thinly |
2 shallots, roughly chopped |
2 cloves garlic, roughly chopped |
8 ounces fresh wild mushrooms, sliced |
5 cups chicken stock (i use a 'pareve' mix when using the cream to keep it kosher) |
2 teaspoons fresh thyme |
2/3 cup cream |
salt and pepper |
Directions:
1. Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
2. Add stock and bring to a boil.
3. Add the porcinis, liquid, thyme and salt and pepper.
4. Lower the heat and simmer for 30 minutes, stirring occasionally.
5. Process 3/4 of the soup in a blender (immersion blender is perfect).
6. Add cream and heat through.
7. Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.
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