One, Two or Three Mushroom Soup

It's wild mushroom harvesting time in my part of the world, which makes me think of earthy mushroom dishes. Mushroom soup comes to mind immediately.

If fresh, wild mushrooms aren't available you can easily substitute dried mushrooms instead. This way it is a recipe you can make at any time of year.

Oh la la~ heady & decadent. I used the immersion blender to smooth it out, and added a tiny garnish of sour cream blended with a drizzle of white truffle oil.

As with most mushroom soups, it's not beautiful, but what it lacks in beauty is more than compensated by the tremendous flavor payoff.

A very elegant and tasty soup; suitable as a starter for a fine dinner. I would definitely prepare this again, exactly the same way.

Keeper!

One, Two or Three Wild Mushroom Soup

Serves 4

¼ cup minced shallots, scallions, or onions

2 Tablespoons butter

½ pound white mushrooms, cleaned, stemmed, and sliced

½ pound “wild” mushrooms (porcini, morels, shiitake, or, in a pinch, portobello, or a mix), cleaned, woody parts removed, and sliced

OR you can use an additional 1/4 cup dried mushrooms in place of the fresh, wild.

¼ cup dried mushrooms

3 cups chicken stock

¼ cup heavy cream

1 Tablespon fresh tarragon (or chervil, or 1 1/2 teaspoons fresh thyme), chopped

Salt and pepper

Soak the dried mushrooms in ½ cup boiling water for twenty minutes, squeeze as much liquid as you can from the mushrooms, and chop the mushrooms. Reserve the liquid!

Saute the shallots, scallions, or onions in the butter in a large saucepan over low-medium heat until they’re transparent, about three minutes.

Add the sliced white and wild mushrooms, stir to coat with butter, cover, and cook for 5 or 6 minutes until the mushrooms have started to release their liquid.

Add the chicken stock, chopped re-constituted dried mushrooms, and reserved mushroom liquor and simmer, partially covered, until the mushrooms are cooked, about 20 minutes.

Add the heavy cream and tarragon or chervil, bring the soup to the boil, correct the seasoning, and serve.

I followed the method but used only the intensely fragrant and flavorful dried, Morels and Porcinis.