Q:
Dear Chef, I
watched you make mushroom soup on your show several years ago, but never
wrote anything down. Could I get the recipe? We watch your show here in
Pittsburgh, PA and always have mushroom soup on Christmas. We want to
try making yours and I will definitely copy down the recipe this time.
Betty and Wayne Columbus, Email
A: I'm
not sure which mushroom soup recipe you are referring to. My mushroom
cookbook has seven different versions. Since this is just the beginning
of mushroom season, here is a delicious and filling hearty winter soup
using dried mushrooms, which can be found at most markets.
Wild Mushroom and Potato Soup Recipe,
Serves 4
2 cups chanterelle, oyster, morel, champignon, prince or other assorted
mushrooms, dried
2 lbs. baking potatoes, peeled and quartered
2 carrots peeled and sliced
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2 stalks celery, chopped
1 large onion, diced
6 cloves garlic, chopped
1 shallot, diced
1 tablespoon Sensational Seasoning
4 cups wild mushroom stock (see below)
3 tablespoons green onions, chopped
Reconstitute mushrooms in
water for 20 minutes. When reconstituted, remove mushrooms, set aside
water and chop mushrooms finely. Boil potatoes for 25 to 30 minute,
adding carrots during last 15 minutes. Drain and allow to cool. Dice
potatoes and place in a large, well-oiled saucepan. Add mushrooms,
carrots, celery, onion, garlic, shallot and Sensational Seasoning. Sauté
at low heat for 6 to 8 minutes. Add wild mushroom stock and water from
reconstituted mushrooms. Simmer for 20 minutes. Serve in small bowls
with fresh chopped green onions sprinkled on top. |
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To really make a wonderful
soup, you should take the time to make your own mushroom stock. Here is
my favorite fungi soup stock recipe.
1 each porcini, champignon, oyster (or other favorite mushrooms), dried
1/2 cup dry sherry
2 quarts water
1 white onion, chopped
1/4cup green onions, chopped
1 stalk celery chopped
salt and pepper to taste
Reconstitute mushrooms in a bowl filled with sherry; soak for 30
minutes. Set aside sherry. In a medium saucepan, combine reconstituted
mushrooms, sherry, 2 quarts water, onions, celery, pepper and salt.
Allow ingredients to simmer for at least one hour; then strain mushrooms
(discard) and use liquid as stock for soup and sauces. You can also fill
ice trays and freeze into individual portions for future use. Folks, if
you really love the flavor of mushrooms like I do, take the time to make
this stock. It is my Christmas gift to you.
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