1.10.2011

WILD MUSHROOM SOUP



1. i know this isn't the greatest picture in the world....so sue me ;)
2. i know that a lot of people have a strong hatred for mushrooms but i love them and i think everyone should give this soup a try :)

1/2 c. dried porcini mushrooms
2 tsp. extra virgin olive oil
2 leeks, thinly sliced (I've learned that to really wash leeks you need to chop them first and then place them in a bowl of water. shake the leeks around to shake off any dirt there may be and then drain)
2 garlic cloves, finely chopped
3 c. fresh wild mushrooms, chopped (really any kind of mushroom will do. i just used baby bellas)
5 c. vegetable stock
2 tbsp. cream
salt and pepper, to taste

put the dried porcini mushrooms in a bowl,add 1c. of warm water and allow to soak for 20-25 minutes. When done, lift the mushrooms out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Keep this reserved liquid to use later in the recipe. Finely chop the porcini and set aside.

Heat the olive oil in a large pot. Add the garlic and leeks and cook on med-high for about 5 minutes, stirring frequently, until mixture begins to soften.

Chop the fresh mushrooms and add to the pot. Stir over medium heat for a few minutes until the mushrooms begin to soften. Pour in the stock and bring to a boil. add the chopped porcini, reserved soaking liquid, and salt and pepper to taste. Reduce the heat and simmer gently for 30 minutes, with the lid half on, stirring occasionally.

pour about 3/4 of the soup into a food processor and process until smooth. Add this mixture back into the soup pot and stir in the cream. Heat through gently for a few minutes on low.

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