Title: Wild Mushroom Soup
Categories: Soup
Yield: 8 Servings
| 2 | oz | Dried cŠpes, morels or chanterelles mushrooms |
| 3/4 | c | Madeira wine |
| 8 | tb | Butter |
| 2 | c | Onions, yellow -chopped |
| 2 | lb | Mushrooms, fresh |
| | | Salt and fresh grnd pepper |
| 4 | c | Chicken stock |
| 1 | pt | Heavy cream |
1. Rinse the dried wild mushrooms well in a sieve under cold running
water and soak them in the Madeira for 1 hour, stirring occasionally.
2. Melt the butter in a soup pot. Add the onions and cook, covered, over
low heat until they are tender and lightly colored, about 15 minutes,
stirring occasionally.
3. Trim stems from the fresh mushrooms and save for another use. Wipe
caps with a damp cloth and slice thin. Add caps to the soup pot, season to
taste with salt and pepper, and cook over low heat, uncovered, stirring
frequently, for 15 minutes.
4. Carefully lift wild mushrooms from bowl with a slotted spoon and
transfer to soup pot. Let Madeira settle a moment and then pour carefully
into soup pot, leave sediment behind.
5. Add the chicken stock and bring to a boil. Reduce heat, cover and
simmer for 45 minutes, or until dried mushrooms are very tender.
6. Strain the soup and transfer the solids to the bowl of a food
processor fitted with a steel blade. Add 1 cup of the liquid and pur‚e
until very smooth.
7. Return pur‚e to the soup pot wlong with remaining liquid and set over
medium heat. Taste, correct seasoning, and then the soup slightly with
heavy cream if it seems too thick. Heat until steaming and serve.
=The Silver Palate Cookbook=