Three mushroom soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Dried shitake or porcini mushrooms |
| 5 | cups | Cold strong vegetable stock |
| 3 | tablespoons | Olive oil |
| 2 | smalls | Leeks (white part only) thinly sliced (about 1 cup) |
| 1 | Onion thinly sliced | |
| 2 | smalls | Potatoes, peeled and thinly sliced |
| 2 | Garlic cloves, minced | |
| 1 | pounds | Fresh white cultivated mushrooms (or more exotic ones, which I prefer) thinly sliced |
| ¼ | cup | Minced parsley |
| Salt | ||
| Freshly ground black pepper | ||
| 3 | tablespoons | Dry sherry |
| Enoki mushrooms for garnish | ||
Directions
From: The Gourmet Jewish Cook by Judy Zeidler Soak dried mushrooms in 2 cups stock for about 30 minutes., Drain mushrooms reserving stock. Strain stock through cheesecloth or fine sieve. Combine with remaining stock and set aside. In large saucepan, heat oil; add leeks, onion, potato, and garlic and saute over medium heat until tender, 5-10 minutes. Add sliced mushrooms and parsley and saute for 5-10 minutes stirring occasionally with wooden spoon. Add reserved dried mushrooms and stock. Bring to boil partially cover and simmer 30 minutes over low-medium heat until mushrooms are tender. Season to taste with salt and pepper.
Transfer half the soup to a food processor and puree. (I puree all the potatoes and onions and leave all the mushrooms intact.) Return to pot and mix well. Add sherry. Simmer until very hot. Ladle into heated soup bowls and garnish with enoki mushrooms.
Posted to JEWISH-FOOD digest V97 #044 by Gary Wind MD <gwind@...> on Feb 9, 1997.