Smoked Mushroom and Leek Soup
Source of Recipe
"The Gunflint Lodge Cookbook" by Ron Berg and Sue Kerfoot
List of Ingredients
1 pound fresh mushrooms
6 tablespoons butter
1 medium onion, chopped
1/2 leek, sliced
1/2 teaspoon minced garlic
6 tablespoons flour
6 cups chicken stock
1/2 cup half-and-half
1/2 cup heavy cream
salt and freshly ground black pepper, to taste
fried julienned leeks
Recipe
Lightly smoke mushrooms over apple or hickory wood chips in a stovetop smoker. Set aside 1/4 of the smoked mushrooms and slice them, placing the rest in a food processor until finely chopped.
In a stockpot, melt the butter and add onion, leek, and garlic. Cook until onion is tender and stir in flour, heating for 2 minutes without browning. Add stock and chopped mushrooms (including juices). Simmer for 20 minutes, then strain. Add half-and-half, cream, and reserved sliced mushrooms. Simmer. Season to taste with salt and pepper, garnish with fried leeks. Serves 6-8.
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