Wild Mushroom Soup With Chestnuts And Roasted Fenn... |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe originated with Tyler Florence. It brings together some wonderful flavors. The kinds of mushrooms used here are not cheap (at least not in the part of the country where I live), so you may have to compromise in the interests of cost - but, if you can manage to use all of the mushroom types mentioned here, you'll have a delicious soup that your guests will remember for a long time. Read more .. Ingredients:
6 small fennel bulbs, stalks removed, halved lengthwise |
extra-virgin olive oil |
sea salt and freshly ground black pepper |
1/4 cup (1/2 stick) unsalted butter |
1 large onion, chopped |
4 garlic cloves, minced |
1/2 bunch fresh thyme sprigs, leaves stripped from the stem |
1 pound white button mushrooms, thoroughly washed and coarsely chopped |
1 pound oyster mushrooms, thoroughly washed and coarsely chopped |
1 pound chanterelle mushrooms, thoroughly washed and coarsely chopped |
1 pound cooked chestnuts |
3 quarts chicken stock |
1/2 cup heavy cream |
fresh chopped chives, for garnish |
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the fennel halves, cut-side up, in a baking dish and drizzle generously with olive oil.
3. Sprinkle on a generous amount of salt and pepper.
4. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
5. In a large pot, melt butter over medium heat.
6. Add the onion and garlic, and sauté for 4 minutes until translucent.
7. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper.
8. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid.
9. Add the chestnuts and cook for a few more minutes until they have some nice color on them.
10. Remove about 1 cup of the mixture to save as a garnish.
11. Pour stock into the pot and bring to a boil. (Use real stock, not broth )
12. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally.
13. Remove from the heat and purée the soup until completely smooth, using a stick mixer or a regular blender. (If you use a blender, purée in batches. The blender should never be more than one-third full - and hold the top of the blender down with a hand towel.)
14. Pour the puréed soup back into a pot.
15. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes.
16. Adjust the seasonings to your taste.
17. To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, add a roasted fennel half, and sprinkle with chopped chives.
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