Cream of Field Mushroom Soup
Dead easy to make, and always gets compliments.
- 2 to 3 ounces dried porcini mushrooms, reconstituted in 2 cups of hot water
- 2 shallots, finely sliced
- 2 cloves garlic, sliced finely
- 1 leek, white and light green portion only
- 3 tablespoons butter
- 1 1/2 lb. crimini mushrooms, finely sliced
- 4 to 5 cups of chicken stock
- 4 ounces potato, finely sliced
- 2 cups whipping (heavy) cream
- 2 cups milk
- 1 teaspoon salt
- freshly ground pepper
Garnishporcini or crimini mushrooms, sliced thinly
fresh parsley sprigs, or truffle oil for drizzling
YIELD: Serves 10.
COURSE: Soups and Stews
- Melt the butter in a saute pan. Add the shallots, garlic and leek and sweat for 2 minutes. Add the mushrooms and cook for a further 10 minutes until most of the moisture has evaporated.
- Place the chicken stock and potato slices in a separate stockpot or large saucepan and leave to simmer until the potato is soft (about 15 minutes). Pour the mushroom mixture and the reconstituted mushrooms, with their water into the soup and bring to a rapid boil. Add the salt, pepper, cream and the milk and bring the soup to a gentle simmer for 10 minutes. Do not allow it to boil.
- Process the soup until smooth, using either a hand-held or a standard blender. then reheat gently. Finally, using a hand-held blender, pulse to create a frothy foam.
- Pour the soup into serving bowls, garnish with your sliced mushrooms and parsley and serve immediately