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Wild Mushroom Soup

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"Porcini, or cèpes as they are known in French, are incredibly rich, meaty, and fragrant mushrooms. I like to combine an inexpensive mushroom, such as white button, with dried porcini, as the fairly benign white mushrooms will take on the earthy flavor of the porcini. Given the fact that fresh porcini are about thirty dollars a pound when you can find them, this is a very economical alternative. During the holidays, I like to serve this soup as a passed hors d'oeuvre in demitasse cups or shot glasses."

List of Ingredients

â—¦ ½ ounce dried porcini mushrooms
â—¦ 1 cup boiling water
â—¦ 2 tablespoons unsalted butter
â—¦ 1 onion, preferably Vidalia, chopped
â—¦ 2 pounds mixed fresh mushrooms (such as white button, cremini, shiitake, morel, and chanterelle), sliced
â—¦ 3 cups homemade vegetable stock or low-sodium vegetable broth
â—¦ Bouquet garni (5 sprigs thyme; 4 sprigs flat-leaf parsley; 2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth)
â—¦ ½ cup heavy cream (optional)
â—¦ Coarse salt and freshly ground black pepper


Recipe

Add the dried porcini mushrooms to the boiling hot water to plump, about 15 minutes. Remove the mushrooms and squeeze out the excess liquid. Place the mushrooms in a bowl. Strain the soaking liquid through a fine sieve or coffee filter into another bowl. Set aside.

Melt the butter in a large pot over medium heat and add the onion. Cook until the onion is translucent, 3 to 5 minutes. Add the fresh mushrooms and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Add the stock, reserved mushroom liquid, and bouquet garni. Bring to a boil, then decrease the heat to simmer. Cook until the mushrooms are very soft, about 30 minutes.

Remove the bouquet garni. Purée the soup with an immersion blender. Leave it coarse for a more rustic soup, or purée it until smooth for a more elegant soup. Add the cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.

Serves 6



• Brilliant Short Recipe: Herbed Whipped Crème Fraîche

Finishing a soup with heavy cream is Basic, but topping it with Herbed Whipped Crème Fraîche is Brilliant. In the chilled bowl of a heavy-duty mixer fitted with the whisk attachment, whip 1 cup crème fraîche until soft peaks form. Add ½ teaspoon finely chopped fresh thyme. Season with coarse salt and freshly ground white pepper. Continue beating until stiff peaks form. (Makes about 1 cup)

To serve, ladle the Wild Mushroom Soup into warmed bowls. Add a dollop of the Herbed Whipped Crème Fraîche and serve immediately. Ummmm. Doesn't that taste Brilliant?