Wild mushroom soup - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Cultivated wild mushrooms (use a mixture of Cremini, oyster, and shittake or golden trumpet) |
| ½ | cup | (1 stick) butter |
| 2 | Leeks, trimmed, cleaned, and chopped | |
| ⅓ | cup | Unsifted all-purpose flour |
| 5 | cups | Vegetable broth |
| 1 | cup | (1/2 pint) heavy cream |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Lemon juice |
Directions
1. Clean mushrooms; remove stems, chop, and reserve. Slice mushroom caps and set aside.
2. In 5-quart kettle or Dutch oven, melt butter over medium heat. Add chopped mushroom stems and saute until tender-about 10 minutes. With slotted spoon, remove stems to food processor, fitted with chopping blade, or blender and reserve until step 4.
3. Add sliced mushroom caps and the leeks to kettle, cook, stirring occasionally, until tender-about 10 minutes. Stir flour into mushroom-leek mixture; cook, stirring constantly, for 2 minutes.
Gradually stir in broth. Heat to boiling over high heat, stirring frequently. Reduce heat to low and stir, uncovered, 2 to 3 minutes.
4. Add cream to reserved mushroom stems in food processor; process until mixture is pureed. Add mushroom puree, pepper, and lemon juice to soup mixture; stir to blend completely. Ladle soup into serving bowls and serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary