Really Wild Mushroom Soup

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* Exported from MasterCook *

 

Really Wild Mushroom Soup

 

Recipe By : Chef Charles Dale

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound domestic mushrooms -- sliced

1/2 pound shiitake mushrooms -- sliced

1/2 pound baby blue oyster mushrooms -- sliced

1/2 pound chanterelle mushrooms -- sliced

3 tablespoons olive oil

4 shallots -- peeled and chopped

1/4 cup dry vermouth

1 quart skim milk

1 branch fresh thyme

4 whole garlic cloves

pinch nutmeg

salt and freshly ground black pepper to

taste

1/4 pound black trumpet mushrooms -- torn into strips

1/4 pound enoki mushrooms

small bunch of chives -- cut into one-inch sticks

 

Keeping the domestic mushrooms separate from the other varieties, wash the

mushrooms quickly in lukewarm water in a deep bowl. Mix the mushrooms well

to loosen the dirt. Remove them gently by hand, leaving the dirt in the

bottom of the bowl. Remove the stems from the oyster and shiitake

mushrooms, then slice all mushrooms except the trumpets and the enokis .

 

Heat a 2-gallon soup pot over moderate heat. Add the olive oil, the chopped

domestic mushrooms, and the minced shallots. Cook until the mushrooms are

wilted and soft, then add the remaining mushrooms. Continue to cook for

about five minutes, then add the vermouth. Reduce for about five minutes.

 

Add the skim milk, the thyme sprig, garlic, and nutmeg. Bring the mixture

to a boil, then immediately lower it to a simmer. Cook for about a half

hour, then remove the thyme sprig. Season with salt, then cool slightly.

When sufficiently cool, pour the mixture into a blender and puree.

 

Blanche the strips of black trumpet mushrooms in boiling water, then cool

and add to the enoki mushrooms and chives.

 

To serve, divide the tossed enoki and black trumpet mushrooms into six

equal portions and place them in the bottom of soup bowls. Pour the piping

hot soup over the mushrooms and enjoy! Serves 6

 

~ from http://earthydelights.com newsletter; MC'd by Brenda Adams

 

 

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NOTES : Remember, when washing the mushrooms, make it quick. Soaking the

mushrooms in water will diminish their flavor.