Wild and Creamy Mushroom Soup
Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine.
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Chanterelle. Photo by Jess Baker-Ballantyne
In addition to being a long-time mushroomer, Cecilia is an expert flyfisher.
Objective:
Soup
Total Time:
45-60 mins
Yield:
Serves 4 or more
Suggested Mushrooms:
- Boletus edulis (porcini, penny bun, king bolete)
- Boletus rex-veris (spring king bolete)
- Cantharellus sp. (chanterelle)
Ingredients
1/4 oz. dried Boletus edulis or rex veris (porcini)
1 large onion, minced (1 1/4 cups)
3 Tbs. salted butter
1/2 lb. Cantharellus sp. (chanterelle) mushrooms, thinly sliced (3 cups)
1 tsp. sea salt
1/2 tsp. dried tarragon, crumbled
1/2 tsp. dried Mexican oregano, crumbled
1/4 tsp. black pepper
1/4 cup flour
4 cups chicken broth (32 fl. oz)
1/2 cup heavy cream
2 Tbs. medium-dry sherry
Chopped scallion greens (for a garnish)
Method
Grind the dried porcini in a blender until powdery. (If they are soft, dry them in a 300° oven for about 5 minutes, and then cool before blending to a powder.)
Add 1 tbsp butter and the onions to a 4-to 5-quart heavy pot, and cook using moderate heat. Stir occasionally until softened (about 5 minutes).
Add fresh mushrooms, the porcini powder, sea salt, tarragon, oregano, and pepper. Continue stirring occasionally until mushrooms are tender (about 5 minutes).
Add the remaining 2 tbsp butter and cook, stirring until melted.
Sprinkle in flour, stirring constantly until mixture is very thick and golden (about 5 minutes).
Whisk in 1 cup chicken broth until mixture is smooth.
Add remaining broth in a stream, whisking until liquid is smooth.
Bring to a simmer, whisking, then stir in cream and sherry.
Simmer uncovered, stirring occasionally for 10 minutes.
Taste, then toast Cecilia!