Creamy wild mushroom soup made with porcini and morels, garlic, stock, cream, Madeira, parsley and chives.
- ½ cup dried porcini (1 oz.)
- ½ cup dried morels (2 oz.)
- 3 cups hot water
- ½ lb fresh mushrooms of choice
- 3 cloves garlic, finely chopped (1 heaping Tbsp)
- 1/3 cup finely chopped shallots
- 5 Tbsp butter
- 8 Tbsp flour
- Salt and Pepper
- 4 cups good quality chicken stock* (or vegetable broth for vegetarian version)
- ½ -1 cup heavy cream
- Splash of Madeira
- ¼ cup finely chopped parsley
- ¼ cup snipped chives
1 Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.
2 Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.
3 Uncover. Add flour to mushrooms, blending well. Cook for a couple of minutes. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.
4 Add cream to taste, Madeira, chopped parsley and chives just before serving.
Chef's note: Mushroom soup may be prepared ahead. For best appearance, be sure to add cream and garnish just before serving.