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Bartolotta's Lake Park Bistro Wild

List of Ingredients




Bartolotta's Lake Park Bistro Wild Mushroom Soup

1/4 cup ( 1/2 stick) butter
2 pounds button mushrooms
2 ounces Porcini mushrooms or substitute dried porcini mushrooms, hydrated according to package directions
4 ounces shiitake mushrooms
1 small onion, julienne cut
1 large potato, peeled and thinly sliced
2 leeks, sliced
2 tablespoons flour
Pinch of dried thyme
1/2 cup Madeira wine
1/4 cup brandy
4 cups hot chicken stock
1 1/2 cups whipping cream
White pepper, salt and ground nutmeg to taste



Recipe



In medium saute pan, brown butter over medium heat. Add mushrooms and onion. Cook until mushrooms and onion are lightly browned. Add potato and leek and cook until potato softens, 3 to 4 minutes.

Add flour and thyme. Cook 1 to 2 minutes over medium heat. Add wine and brandy. Cook until mixture thickens and is the consistency of a light paste.

Add stock and let simmer 10 to 15 minutes. Transfer soup to blender and blend slightly. Soup should still have chunks of mushroom visible. This may have to be done in batches.

Return soup to stove top. Add cream and seasonings and heat through. Makes 6 to 8 servings.