Wild Mushroom Soup

A week or two back I showed off some mushrooms that I foraged from my neighbour's front yard. They were shaggy parasols. In this soup they are very meaty and tasty. I must add that I have never foraged for mushrooms...ever. I admit a bit of intrepidation to cook them. Even though I was 99% sure the mushrooms were indeed shaggy parasols and edible when cooked, that lingering 1% can weigh on your mind. To satisfy myself and my neighbour friend who shared these gems, I ate a full bowl of this soup first. Fortunately I reported no ill effects. Phew!

This soup is very thick and you may want to thin it with more stock. I think that a tablespoon or two would make a nice addition to risotto. Adding a touch of heavy cream or creme fraiche turns it into a cream soup.

I made this recipe for Thanksgiving in 2000 and loved it. The bonus is that it freezes well.

This recipe is adapted from The New Basics cookbook by Julee Rosse & Sheila Lukins

Wild Mushroom Soup
1/2 c. sherry or madeira
2 - 3 c. chicken broth
3 leeks, well rinsed and dried
1 onion
1/4 c. unslated butter
3 tbsp. flour
2 c. beef stock
1 lb. wild mushrooms
sea salt and freshly ground black pepper, to taste
creme fraiche or heavy cream
fresh herbs such as chives or thyme for garnish

Dice leeks, white part only, and onion and cook over medium heat in butter until soft. Add roughly chopped mushrooms and continue to cook until the mushrooms are soft. Sprinkle with flour. stir and cook 5 minutes.

Add chicken stock and beef stock. Cook for about 30 minutes or until the mushrooms are thoroughly cooked. Cool. Puree in batches in a food processor. Return to pan to reheat and serve. Serve with garnish of creme fraiche or heavy cream and fresh herbs.

Freezes well.