Wild Mushroom Soup

Sunday’s soup, Wild Mushroom; need I say more.   It is made with fresh and dried mushrooms which give this soup a very rich flavor.  Feel free to use any kind of mushroom you find.  I like the Cremini, Oyster, Bluefoot and Portabella but mix it up; Wood ear’s are also nice you just need to make sure you cook them plenty and puree them a little finer.

Wild Mushroom Soup:

1 1/2 C Dried mushrooms
2 C Warm water
2 T Olive oil
2 T Butter
2 Leeks, chopped
2 Shallots, diced
2 Cloves garlic, minced
2 lbs Fresh wild mushrooms*
7 C Chicken stock
1 T Fresh thyme
1/2 C Heavy cream
Salt to taste
Few sprigs of thyme for garnish

Directions:
1.  Put the dried wild mushrooms in a bowl, add the warm water and let soak for 30 minutes.  Strain all the liquid and reserve for later.  Cut the dried wild mushrooms finely.
2.  In a skillet, heat the oil and butter.   Add leeks, shallots and garlic; cook until softened about 5 minutes.
3.  Clean** and chop the wild mushrooms.  Add to pan and cook until they start to soften; about 3 more minutes. 
4.  Add the chicken stock and bring to a boil.  
5.  Add the wild mushroom soaking liquid and the chopped up dried mushrooms.  Turn the heat down and continue to simmer another hour.

6.  Add the chopped thyme and salt the last 10 minutes. 
7.  Place soup in a food processor and puree it coarsely.
8.  Return to stove and bring back to a boil.  
9.  Turn heat down and add cream and salt to taste.
10.  Serve with a fresh sprig of thyme on top.

Serves 6

Tip:  *Use the entire mushroom including the stem.   It makes the soup flavorful and you ultimately puree the soup so there will be no tough pieces.    

**Do not let them sit in water when you are washing them.   You do not want them to absorb water.



To store mushrooms; put the in paper bag in the refrigerator.  They will last a few days.



Mushrooms