Wild Mushroom Soup

By á-8179

From Restaurant Les Fougères in Chelsea. Taken from the Gazette, Lesley Chesterman, February 22, 2012.

Ingredients

• 1/2 cup of dried wild mushrooms*
• (ceps, oyster mushrooms, shitake trompettes des Maures, morels and chanterelles)
• Hot water
• 2 T unsalted butter
• 1 medium onion, finely chopped
• 1 pound (about 2) portobello mushrooms, or any others in season, coarsely chopped
• 2 cloves garlic
• 1 medium potato, peeled and cubed
• 3 cups chicken stock
• 1/2 cup milk
• 1/2 cups 35% cream
• 2 T fresh tarragon
• salt and freshly ground pepper to taste

Preparation

Step 1

Soak dried mushrooms in enough hot water to cover them for 30 minutes. Drain, reserving the liquid; strain the liquid through a sieve and set aside.

In a large heavy saucepan over medium heat, heat butter and cook onions gently until softened and translucent. Add fresh and re-hydrated mushrooms and garlic and cook for several minutes. Add potato, stock, reserved mushroom, liquid and milk and simmer just until the potato is tender. Puree until smooth in food processor.

Return to saucepan and add cream, tarragon, salt and pepper to taste. (May be cooled and refrigerated covered for up to 2 days.