WILD MUSHROOM SOUP (for six)
½ cup dry white wine
½ cup dried mushrooms (morels, porcini, cepes. etc.)
1 large yellow onion, chopped
1 bunch scallions, white and green parts, chopped
4 leeks, halved lengthwise, thinly sliced, washed and drained
2 celery stalks, chopped
1 clove garlic, peeled and chopped
6 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons flour
2 pounds assorted fresh mushrooms (shiitake, enoki, oyster, crimini, porta bella, etc.) chopped
coarse salt and freshly ground black pepper to taste
extra stock, heavy cream or crème fraiche for thinning
chives, chopped, for garnish
- Bring the wine, 1 cup of stock and the dried mushrooms to a boil in a small saucepan. Remove from the heat and let stand for 30 minutes.
- Saute the onion, scallion, leek, celery and garlic in 4 tablespoons of the butter over low heat for 10 minutes, or until the vegetables are softened. Sprinkle in the flour and cook 5 minutes more.
- In your stockpot, sauté the fresh mushrooms in 2 tablespoons of the butter and the olive oil in batches. Add the vegetables, along with the dried mushrooms and their soaking liquid. Add the stock, season with salt and pepper, bring to a boil, reduce heat and simmer 30 minutes.
- Puree in batches in a food processor and return to the pot. Thin to the desired consistency with additional stock, or with heavy cream or crème fraiche if a cream base is desired. Garnish with chives.