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Soups, Stews, Broths |
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INGREDIENTS:
1/2 cp dried porcini\; (1 oz.)
1/2 cp dried morels\; (2 oz.)
3 cps hot water
1/2 lb fresh mushrooms of choice
3 cloves garlic finely chopped (1 heaping tbs)
1/3 cp finely chopped shallots
5 tbs butter
8 tbs flour
Salt and Pepper
4 cps good quality chicken stock (or vegetable broth for
vegetarian version)
1/2 -1 cp heavy cream splash; of Madeira
1/4 cp finely chopped parsley
1/4 cp snipped chive
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DIRECTIONS:
Soak dried porcini and morels separately in 1 ˝ cps hot water each
for 30 min. Line strainer with paper towel and drain porcini
liquid, reserving 1 cp. Drain morels, cut off stems and rinse well
under running water. Discard morel liquid. Wipe fresh mushrooms,
cut off ends and slice thinly. Set aside.
Heat butter in heavy saucepan and sauté shallots with garlic until
well coated and slightly transparent (about 3 min.). Add fresh
mushrooms and cook a few minutes more. Add dried mushrooms, place
a round of buttered parchment paper over pan, cover and sweat over
low heat for 10 min.
Uncover. Add flour to mushrooms, blending well. If mushrooms seem
too dry after a minute or so, add a small mount of butter. Add
stock and reserved cp of porcini liquid. Bring to a boil, lower
heat, cover and simmer for 20 min. Season with salt and pepper.
Add cream to taste, Madeira, chopped parsley and chives just
before serving.
Chef's note: Mushroom soup may be prepared ahead. For best
appearance, be sure to add cream and garnish just before serving
Servings: 6 |
