Wild Creamy Mushroom Soup Joeys Restaurant Recipes

CREAMY WILD MUSHROOM SOUP

Steps:

• Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
• Add stock and bring to a boil.
• Add the porcinis, liquid, thyme and salt and pepper.
• Lower the heat and simmer for 30 minutes, stirring occasionally.
• Process 3/4 of the soup in a blender (immersion blender is perfect).
• Add cream and heat through.
• Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

WILD ABOUT CREAMY WILD MUSHROOM SOUP

Steps:

• Soak dried mushrooms in 1 cup hot water till softened.
• Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
• Chop mushrooms set aside.
• In the drained hot liquid and crushed pinch of saffron.
• Set aside.
• In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
• Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
• Add sherry reduce to half.
• Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
• In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
• Then whisk into soup.
• Using a hand blender puree the soup to a nice consistency.
• Let simmer 5 more minutes stirring so not to burn.
• Serve with soup topped with a little extra sherry.