Wild Mushroom Soup

Name: Wild Mushroom Soup
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; Food processor

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Serves4 to 5

Cooking Methodslow cooking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursehot appetizer

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Moodfestive

Taste and Texturecreamy

Type of Dishhot soup

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
Food processor

Instructions

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.