Papagayo's forest muchroom soup

2 servings

Ingredients

Quantity Ingredient
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***** Papagayo's Forest
INGREDIENTS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++
2 pounds Mushrooms - white,fresh 1/2 sliced, 1/2 chopped
½ cup Butter -sweet
¾ cup Shallots - minced
3 cups Chicken stock
1 cup Roux
1½ cup Cream - whipping
1 tablespoon Salt - kosher Mushroom Soup *****
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Pepper (to taste)
1½ ounce Mushrooms - porcini
1½ cup Water
2 ounces Garlic - pureed
½ bunch Rosemary
1 bunch Thyme
1 bunch Marjoram
½ bunch Parsley
DIRECTIONS +++++++++++++++++++++++++++ +++++++++++++++++++++++++++ ++++++

Directions

CATEGORIES: SOUPS

CALORIES PER SERVING

FAT GRAMS PER SERVING

CHOLESTEROL PER SERVING

NUMBER OF SERVINGS: 20

APPROX. COOK TIME: 50MIN

MARKS

Saute the fresh mushrooms and shallots in butter. Set aside. To reconstitute the dry porcini mushrooms, cook them in the 1½ cups boiling water for five minutes, then allow the mixture to steep in a tall can for 30 minutes. Be sure to do this process carefully. After 30 minutes, lift the mushrooms out of the water, setting the liquid aside in another container. (Most of the flavor comes from this liquid, so do not throw it away.) Remove any grit that has accumulated by straining through cheesecloth or a coffee filter; you do not want the grit from the mushrooms in the soup. Now pour the heated chicken stock over the mushrooms in the tall can and let the mixture settle. Remove any more grit that has accumulated. Repeat the procedure with the chicken stock once more. In a very large pot, mix together the water that you set aside, the chicken stock with porcini mushrooms, and the sauteed mushrooms and shallots. Boil the mixture and thicken it slightly by adding the roux and simmer for about 10 minutes. Add the whipping cream. Then finish by adding the remaining ingredients using herbs, garlic, salt and pepper last.

****************************** I don't really know what they mean by "a tall can"...or why it is necessary...but however they do it, this is an excellent soup!

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