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Wild Mushroom Soup
Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 4 Preparation Time :0:45
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra virgin olive oil
1/4 cup minced shallots
1 pound button mushrooms
1 pound mixed fresh wild mushrooms
such as oysters, portobello, cremini -- * see note
slice for the soup
1 quart chicken stock -- preferably Homemade
3 tablespoons chopped fresh herbs
save unchopped tips for garnish
1/2 pint heavy whipping cream
crushed red peppers
1/4 cup dry sherry
kosher salt -- to taste
Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems
from the caps of the wild mushrooms. Reserve tops. Put the stems in the
processor with the button mushrooms. Process until they are minced. Put the
oil, shallots, stock, and the processed mushrooms into a frying pan. Bring
the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 -
6 minutes or until the mushrooms have shrunk to half their size. Transfer
to a strainer (not a colander) over a soup pan, and strain out the stock.
Press the mushrooms to get all the liquid you can, and discard pulp.
3. Slice or tear tops of remaining uncooked mushrooms into bite-sized
pieces and add with cream and tarragon to liquid. Cook on a low boil until
the soup has thickened slightly. Add remaining sherry and cook for 2 - 3
more minutes. Correct seasoning with salt, if necessary.
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NOTES : If fresh wild mushrooms are not available, substitute 2 oz. of
dried wild mushrooms, re-hydrated, and double the amount of buttons.
Separate 3 oz. to slice for the soup. To serve: Ladle into warmed bowls
and garnish each serving with the tip of a tarragon leaf or a swirl of
Creme Fraiche (see recipe). Yield: 4 servings.
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