SAM HAZEN'S HARVEST WILD MUSHROOM SOUP
From: Tavern on the Green, New York, NY
- 2 cups shiitaki mushrooms, cleaned and stemmed (stems reserved)
- 2 cups Portobella mushrooms, cleaned and stemed (stems and grills reserved)
- 4 cups crimini mushrooms, cleaned, stemed, and sliced (stemed reserved)
- 1 cup domestic mushrooms, cleaned, stemmed, and sliced (stemed reserved)
- 2 large onions, peeled and sliced (divided)
- 2 head of fennel, sliced (tops reserved)
- 1/2 stick unsalted butter
- 2 whole russet potatoes, peeled, sliced thin
- 1 quart chicken stock or broth, plus 1/2 cup
- 1 bunch fresh thyme
- 1/4 cup garlic, peeled and chopped
- Salt and pepper, to taste
- Garnish: Truffle oil and Porcini powder
Preparation time 15mins
Cooking time 60mins
1. Slice and stem all domestic and criminis; reserve the stems, slice fennel. Reserve top of fennel. Slice onions.
2. In a heavy bottom pan, gently saute one-half of the onions, fennel, domestic and crimins mushrooms in unsalted butter. Do not brown mixture until fennel is tender.
3. During this time (in a bowl), toss shiitakes and Portobello in oil, thyme, salt, pepper, and chopped garlic. Lay out on baking sheet aden roast in 350F oven until golden brown.
4. In a pot, place mushroom stems, the other half of the onions, fennel tops, and Portobello grills with the chicken stock bring to a boil, reduce to a simmer and allow to infuse uncovered for 40 minutes.
5. Remove chicken stock mixture, strain and discard all solids; pushing out as much stock from the solids.
6. Remove baking sheet from oven; discard thyme and garlic. Place brown mushrooms into soup pot; add potatoes. Add fennel-mushroom mixture then add the strained stock. Simmer until potato are fully cooked.
7. Remove soup from heat source and puree in blender or food processor (process in small batches and avoid splatter of hot fluid). Adjust seasoning with salt and pepper. Finish soup with truffle oil and porcini powder.