Wild Mushroom Soup With Cognac Recipes

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

WILD MUSHROOM SOUP WITH COGNAC

Steps:

• Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
• Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
• Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
• Melt the butter in a soup pot over medium heat.
• Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
• Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
• Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
• With a slotted spoon remove about 1-1/2.
• cups of the mushrooms from the soup and reserve.
• Puree the soup in a blender until very smooth and return the soup to pot.
• Add the reserved mushrooms.
• Add chicken broth and season with salt and pepper. Stir in cognac.
• Warm the soup until heated through. Do not boil.
• Garnish with sliced mushrooms or parsley.
• Preparation time is also cooking time.
• Makes 8 servings.