NORTHWEST MUSHROOM SOUP
Yield 15 portions
For the soup:
- 4 lbs. domestic button mushrooms
- 3 Qts. chicken stock
- 1 large white onion, medium dice
- 2 medium carrots, medium dice
- 4 stalks celery, medium dice
- 2 medium potatoes, medium dice
- 2 tsp. garlic, minced
- sachet bag-thyme, parsley stems,
- peppercorns, bay leaf
- 2 cups white wine
- 1 cup heavy cream
- 1/2 lemon, juice only
Clean and destem mushrooms and process in a food processor
until finely chopped.
In a saucepan over medium heat, sweat the mushrooms
until moisture is released. This will take a good 20 minutes.
Make sure to stir often so not to burn. Once the mushrooms are dry,
deglaze the pan with the white wine and let reduce until dry.
Reserve one half of the cooked mushrooms. Add the mirepoix
(onions, celery, carrot) and let cook until slightly caramelized.
Add the chicken stock and sachet, bring to a boil and let simmer
for approximately 30 minutes. In a blender puree mixture in
small amounts until incorporated and smooth. Once all liquid
has been pureed, add the reserved mushrooms. Heat the
heavy cream and whisk into mushroom base to desired
consistency. Chicken stock can be substituted for cream if
preferred. Season with salt, pepper and lemon juice.
GARNISH:
- 1 cup oyster mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 3 Tbs. shallots, chopped
- 2 Tbs. olive oil
- 1/4 cup chopped fresh herbs
Sauté mushrooms in olive over medium heat. When mushrooms
are soft, toss in the shallots and fresh herbs. Season with salt
and pepper.
To serve, ladle a generous cup of soup into bowls. Garnish with a heaping spoonful of the mushroom mixture in the center of the
bowl.
Equipment Needs:
- large saute pan
- small saute pan
- stock pot
- blender
- food processor
- small saucepan
Recipe created by Monique A. Barbeau of Fullers Restaurant
Monique's:[ Home Page][ Bio][ Interview ][ Recipes ][ Restaurant ]
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