Wild Mushroom Soup
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Description: Using oysters, portobello, or cremini, with chicken stock, sherry, and crushed red peppers.
RecipeSource: Wild Mushroom Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Wild Mushroom Soup Recipe By : Copyright © 1995 by Heidi Rabel Serving Size : 4 Preparation Time :0:45 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra virgin olive oil 1/4 cup minced shallots 1 pound button mushrooms 1 pound mixed fresh wild mushrooms such as oysters, portobello, cremini -- * see note slice for the soup 1 quart chicken stock -- preferably Homemade 3 tablespoons chopped fresh herbs save unchopped tips for garnish 1/2 pint heavy whipping cream crushed red peppers 1/4 cup dry sherry kosher salt -- to taste Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems from the caps of the wild mushrooms. Reserve tops. Put the stems in the processor with the button mushrooms. Process until they are minced. Put the oil, shallots, stock, and the processed mushrooms into a frying pan. Bring the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 - 6 minutes or until the mushrooms have shrunk to half their size. Transfer to a strainer (not a colander) over a soup pan, and strain out the stock. Press the mushrooms to get all the liquid you can, and discard pulp. 3. Slice or tear tops of remaining uncooked mushrooms into bite-sized pieces and add with cream and tarragon to liquid. Cook on a low boil until the soup has thickened slightly. Add remaining sherry and cook for 2 - 3 more minutes. Correct seasoning with salt, if necessary. - - - - - - - - - - - - - - - - - - NOTES : If fresh wild mushrooms are not available, substitute 2 oz. of dried wild mushrooms, re-hydrated, and double the amount of buttons. Separate 3 oz. to slice for the soup. To serve: Ladle into warmed bowls and garnish each serving with the tip of a tarragon leaf or a swirl of Creme Fraiche (see recipe). Yield: 4 servings.
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