Yield: 4 servings
|½ ounce||Dried porcini|
|Or shiitake mushrooms|
|3 tablespoons||Vegetable oil|
|2 mediums||Shallots, minced|
|White and tender green|
|Thinly sliced crosswise|
|4 ounces||White mushrooms|
|Caps thinly sliced|
|1 tablespoon||Ginger, minced|
|½ teaspoon||Madras curry powder|
|6 cups||Vegetable stock|
|½ cup||Unsweetened coconut milk|
|Fresh ground pepper|
|½ pounds||Wild mushrooms|
|1 tablespoon||Lemongrass, minced|
|Tender white bulb only|
|1 tablespoon||Lemon juice|
|1 tablespoon||Chives, coarsely chopped|
1. In a small bowl, cover the dried mushrooms with hot water and let soak until softened, about 30 min. Drain and rinse off any grit.
Discard the stems and thinly slice the mushrooms if necessary.
2. Heat 1 tbs vegetable oil in a large saucepan. Add the shallots and cook over high heat, stirring, until lightly browned, about 2 min.
Add the leek, white and dried mushrooms, ginger and curry powder and cook over moderate heat, stirring, for 3 min. Pour in the vegetable stock and coconut milk and bring to a boil.
3. In a bowl, blend the cornstarch with 1 tbs water until smooth.
Stir the paste into the soup and bring to a boil over moderately high heat. Reduce the heat to low and simmer for 30 min. Season with salt and pepper.
Can be prepared to this point and refrigerated for 2 days. Rewarm before proceeding.
4. Heat the remaining 2 tbs vegetable oil in a medium skillet. Add the wild mushrooms and saute over high heat until softened, about 2 min. Season with salt and pepper.
5. Divide the sauteed mushrooms among 4-6 bowls. Stir the lemongrass and lemon juice into the soup. Ladle the soup into the bowls and garnish with the chopped chives.
Food and Wine
Submitted By DIANE LAZARUS On 12-26-95