*  Exported from  MasterCook  *

                            Wild Mushroom Soup

Recipe By     : Copyright © 1995 by Heidi Rabel
Serving Size  : 4    Preparation Time :0:45
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Extra virgin olive oil
     1/4  c             Shallots -- minced
   1      lb            Button mushrooms
   1      lb            Mixed fresh wild mushrooms such
                        - as oysters, portobello,
                        - cremini -- sliced, * see note
   1      qt            Chicken stock --
                        - preferably homemade
   3      tb            Fresh herbs -- chopped, save
                        - unchopped tips for garnish
   1      c             Heavy whipping cream
                        Crushed red peppers
     1/4  c             Dry sherry
                        Kosher salt -- to taste

Don't wash mushrooms! Brush off dirt or pine needles. Separate the
stems from the caps of the wild mushrooms. Reserve tops. Put the
stems in the processor with the button mushrooms. Process until they
are minced.

Put the oil, shallots, stock, and the processed mushrooms into a
frying pan. Bring the liquid to a boil, cover the pan and reduce heat
to low. Simmer for 5 to 6 minutes or until the mushrooms have shrunk
to half their size. Transfer to a strainer (not a colander) over a
soup pan, and strain out the stock. Press the mushrooms to get all
the liquid you can, and discard pulp.

Slice or tear tops of remaining uncooked mushrooms into bite-sized
pieces and add with cream and tarragon to liquid. Cook on a low boil
until the soup has thickened slightly. Add remaining sherry and cook
for 2 to 3 more minutes. Correct seasoning with salt, if necessary.

To Serve:

Ladle into warmed bowls and garnish each serving with the tip of a
tarragon leaf or a swirl of Creme Fraiche (see recipe).

Notes:

If fresh wild mushrooms are not available, substitute 2 oz of dried
wild mushrooms, re-hydrated, and double the amount of buttons.
Separate 3 oz to slice for the soup.

Yield: 4 Servings


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