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Wild Forrest Mushroom Soup




Source of Recipe


Internet


List of Ingredients




12 oz. Total Fresh Mushrooms
Château de Chauvac variety:
4 oz. Fresh Cèpes
4 oz. Fresh Lapioti
4 oz. Fresh Morilles
4 oz. butter
1 small onion, chopped medium
2 stalks celery, diced fine
1 tsp. garlic, chopped fine
3 cups heavy cream
1 cup port
6 cups chicken stock
¼ cup cornstarch, dissolved in water
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary

Instructions:
Prepare the wild mushrooms by gently cleansing and removing all loose dirt. Chop roughly.
Sauté the onion, celery and garlic in melted butter in a large, heavy pot over medium heat until the onions are transparent. Add the fresh mushrooms and the heavy cream; allow to simmer gently for 10 minutes. Reduce the heat to low; add the port and simmer 2-3 minutes longer. Add the chicken stock and boil for 15 minutes. Add the diluted cornstarch, rosemary, & thyme. Simmer for 5 additional minutes. Add salt & pepper to taste. Serve hot with crusty French baguettes.


Recipe