Soup of Wild Mushrooms

By á-174890

Ingredients

• 2 TBSP butter
• 2 medium onions, chopped
• 1 leek (white & light green parts) chopped
• 1 stalk celery
• 3 cloves garlic, chopped
• 2 large russet potatoes, peeled and chopped
• 12 oz brown mushrooms, coarsely chopped
• 2/3 cup marsala or dry sherry
• 6 cups vegetable or chicken stock
• bouquet garni (1 bay leaf, 3 sprigs parsley, 2 sprigs thyme, 1 sprig sage tied in cheesecloth)
• 1 1/2 oz fried mushrooms (mixed or porcini) 45g
• 1 cup milk or cream
• salt & pepper
• snipped fresh chives for garnish

Preparation

Step 1

- In large saucepan, melt butter over med heat.
- Add onions, leek, celery and garlic. Cook until softened, about 10 mins. Do not brown.
- Add potatoes and mushrooms, cook stirring occasionally, until vegetables start to brown, about 5-7 mins. Deglaze the pot with marsala or sherry, cook until almost no liquid remains.
- Add stock, bouquet garni and dried mushrooms. Bring to a boil. Reduce heat and simmer for about 15 mins or until all ingredients are very soft.
- Remove bouquet garni. Let soup cool slightly. Puree until smooth.
(Soup may be prepared to this point, refrigerated and finished the next day)
- Place pot over low heat, add milk to desired consistency. Add salt & pepper to taste. Reheat gently, do not boil.
- Ladle into bowls and sprinkle with chives

Makes 6-8 servings
Prep/cooking time 50 minutes