Yield: 8 Servings
|1 ounce||Dry wild mushrooms|
|4 tablespoons||Unsalted butter|
|2 mediums||Onions; finely chopped|
|1 pounds||Fresh mushrooms; brushed clean and sliced|
|6 cups||White stock or chicken stock|
|2 teaspoons||Fine sea salt|
|½ teaspoon||Freshly ground black pepper|
|½ cup||Creme fraiche|
1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender.
Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche.
MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness.
MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving.
SERVING SUGGESTION: Serve this rich soup as a first course before a light main course such as a grilled fish.
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@...> on Apr 16, 1998