- 4
Ingredients
- 1 ounce mixed dried wild mushrooms (porcini, morel, & shitake)
- 1/4 cup plus 1 tablespoon olive oil
- 2 sprigs of fresh rosemary or thyme
- 4 sprigs of fresh sage
- 1 large yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground white pepper
- 1 pound button mushrooms, cleaned and thinly sliced
- 1 pound shitake mushrooms stemmed, cleaned and thinly sliced
- 3 cups chicken stock
- 3 cups beef stock
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1 cup large croutons
- Fresh parsley, chopped for garnish
Preparation
Step 1
Soak the dry mushrooms in 1 cup of hot water for 20 to 30 minutes, until plump. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms.
Heat the olive oil in a large soup pot over a medium heat. Tie the fresh herbs together with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
Add the onion, garlic, salt and pepper and cook for 5 minutes, stirring often, until the onion is soft and translucent but not brown.
Turn the heat to high, add the fresh white mushrooms and shitake mushrooms and cook, stirring frequently for 10 minutes. The mushrooms will give off liquid, which you want to evaporate quickly, then giving way to a light browning of the mushrooms.
Then add the stock and the dried mushrooms along with the their soaking water. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Remove the herb bundle, then add the cream and butter, stir to combine. Remove from the heat. Working in small batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve. Top each bowl with a few croutons and a sprinkle of chopped fresh parsley.
COOK'S NOTES: Look for the dried mushrooms in the produce department of most large markets.