AuthorFran Tunno
Place dried porcinis in a medium bowl and pour two cups of room temperature water over them to hydrate them - let them soak at least 1/2 hour.
Clean and finely chop 1/2 of the mushrooms. Slice the other half of the mushrooms, and set them aside in a separate bowl.
Saute the shallots in 1/4 cup of butter in a large soup pot until tender, but not browned.
Drain the porcinis, saving the water. Run the porcini water through a paper towel into a bowl, and set it aside. Rinse the porcinis individually and roughly chop them. Add the chopped porcinis and the finely chopped mushrooms to the shallot butter mixture. Saute until tender but not brown
Add the flour - start with 1/2 cup then stir it all into the mushroom and shallot mixture. Cook over reduced heat about three minutes. (It will be sticky and paste-like.)
Combine the chicken broth and the strained porcini water and heat it in the microwave one to two minutes. Stir the combined mixture into the pot with chopped mushrooms and shallots.
Bring the soup to a boil , then lower it to a simmer, stirring with a whisk. Separately saute the sliced mushrooms in the remaining 1/4 cup butter and add them to the soup. Add the fresh thyme and the sherry or port. Add the whipping cream and season to taste with salt and pepper.
Ingredients
Directions
Place dried porcinis in a medium bowl and pour two cups of room temperature water over them to hydrate them - let them soak at least 1/2 hour.
Clean and finely chop 1/2 of the mushrooms. Slice the other half of the mushrooms, and set them aside in a separate bowl.
Saute the shallots in 1/4 cup of butter in a large soup pot until tender, but not browned.
Drain the porcinis, saving the water. Run the porcini water through a paper towel into a bowl, and set it aside. Rinse the porcinis individually and roughly chop them. Add the chopped porcinis and the finely chopped mushrooms to the shallot butter mixture. Saute until tender but not brown
Add the flour - start with 1/2 cup then stir it all into the mushroom and shallot mixture. Cook over reduced heat about three minutes. (It will be sticky and paste-like.)
Combine the chicken broth and the strained porcini water and heat it in the microwave one to two minutes. Stir the combined mixture into the pot with chopped mushrooms and shallots.
Bring the soup to a boil , then lower it to a simmer, stirring with a whisk. Separately saute the sliced mushrooms in the remaining 1/4 cup butter and add them to the soup. Add the fresh thyme and the sherry or port. Add the whipping cream and season to taste with salt and pepper.
No Comments