Wild Mushroom Soup
:
Cooking Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 oz dried mushrooms - porcini, morel or chanterelle
- 2 1/2 cups boiling water
- 1/4 cup butter
- 10 fresh brown crimini or white mushrooms, chopped
- 1 cup minced onion
- 1 clove garlic, minced
- 1 tbsp butter
- 1 tbsp flour
- reserved liquid from soaking mushrooms
- 3 tbsps cream
- 1 tbsp lemon juice
- 1/4 cup water, if needed
- salt and pepper to taste
Directions
Soak the dried mushrooms in the boiling water, covered, for 30 minutes.
In a saucepan, sautè the chopped fresh mushrooms, onion and garlic in the butter for 5 minutes. Cover, turn flame to very low, and sweat the mushrooms for about 20 minutes, stirring occasionally.
Strain the liquid off the dried mushrooms, reserving the stock for the soup.
Set aside a few mushrooms to use as garnish, and slice them.
In a food processor, place the rest of the strained dried mushrooms and all the sauteed mushrooms. Add the cream and puree until smooth. Set aside.
In a saucepan melt 1 Tbl. butter. Whisk in 1 Tbl. flour. Gradually whisk in the mushroom soaking liquid. Simmer over very low heat. Add the pureed mushrooms, cream and the lemon juice. Mix well and add a little water as needed to the right thickness, not too thick but coats the back of a spoon.
Taste for salt and pepper.
Serve garnished with the mushroom slices.
Serves 4.
Recipe By Jane O'Riordan