Field Mushrooms...
Diana Mayfield
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Wild Mushroom Soup
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Morel Mushrooms Among Violets. Morchella Esculenta, Central USA
Gary Meszaros
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La Belle Cuisine
Wild Mushroom Soup
The Fearrington House - Chapel Hill, NC
Gourmet Archives
1/2 ounce
dried morels
1/2 ounce dried cèpes
1 cup Sercial Madeira
2 shallots, minced
1 small onion, minced
2 garlic cloves, minced
3/4 cup unsalted butter
3/4 pound cultivated mushrooms,
chopped coarse
4 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
1 cup crème fraîche
3/4 cup chopped prosciutto (about 3 ounces)
3/4 cup cooked wild rice
1/4 teaspoon Tabasco
1/4 teaspoon freshly grated nutmeg
4 scallions, sliced diagonally
In a small
saucepan combine the morels, cèpes, and Madeira and bring
to
a boil over
moderate heat. Remove pan from heat and let the mush-
rooms
soak, covered,
for 1 hour. Strain the liquid through a fine sieve
lined with
a double
thickness of rinsed and squeezed cheesecloth into
a bowl and
reserve it.
Rinse the wild mushrooms, drain them, and chop them.
In a kettle
cook the shallots, onion and garlic in butter over moderately
low heat,
stirring, until the onion is softened. Add cultivated mushrooms
and cook
the mixture, covered, for 5 minutes. Add the reserved mush-
room liquid, stock,
thyme, and bay leaf and simmer mixture, covered
partially, for 30 minutes.
Discard bay leaf and in a blender purée the
mixture in batches.
Transfer the purée
to kettle, stir in the crème fraîche,
prosciutto, wild rice, Tabasco, nutmeg and
wild mushrooms. Heat the
soup over moderately
low heat until it is heated
through, but do not let
it boil. Ladle the soup
into heated bowls and garnish with
the scallions.
Makes 9 cups.
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