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wild-mushroom-soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Serves 4 to 5

Ingredients

  • 1 pound fresh morels or boletus mushrooms (American cepes), or substitute 2 ounces dried morels, 2 ounces dried cepes and ¾ pound fresh button mushrooms
  • 3 cups chicken stock 
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
  • Salt and freshly milled pepper

Equipment:

  • Food processor

Directions

If using dried mushrooms, plump them in the stock for about 1 hour before cooking. In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan. Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat and whisk in the flour-butter mixture. Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves. Serve immediately.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings, and includes 1/8 teaspoon of added salt per serving.

285kcal (14%)
75mg (8%)
1mg (1%)
236mcg RAE (8%)
557mg
26mg
7g
2g
3g
11g
82mg (27%)
534mg (22%)
14g (72%)
24g (38%)
11mg (62%)
 

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