Hi All Well here's the yummie (but very fattening) Wild Mushroom Soup that I made last night.
Next time I make it, I'm replacing the heavy cream with whole milk, because it was just too rich for me. I only had a few spoonfull of it last night and Kip had a medium size bowl. He loved it! It smells wonderful as it's cooking :)
But again, it was rich and it was fattening so we both kinda shyed away from having very much of it. (kinda a shame) Well, it didn't cost that much to make, I figured about $12.00 total.
Anyway, I had to try it once with the exact ingredients. Gawd...it would be a great soup to have at a fancy dinner like during the holidays etc.
K ---go look at the pictures now if you want :)
Take 2 cups of dried porcini mushrooms, place in a shallow bowl and pour 1 cup of warm water over them. Soak for 30 mins.
While the mushrooms soak, slice up the two leeks , 2 shallots (I used a couple green onions instead) and 1 large clove of garlic. Note to Joe: not a whole HEAD of garlic...just 1 clove bud ok? (giggle)
After the 30 mins. is up squeeze all the water outta the mushrooms reserving the liquid to add later.
Chop the soaked porcinis up fine. Pour 2-T. of olive oil and 1 T. of butter in a heavy stock pot, stir and heat til' it foams. Add the leeks, garlic and shallots. Stir and cook on low for 5 mins. careful not to brown.
Chop up 8oz. of any other type of mushroom you like. (I used Crimini) OH! save a few mushrooms not all cut up to add as garnish at the end.) Add them to the stock pot, stir and cook on low til the mushrooms get soft (2 mins) Add the reserved porcini liquid.
Add the beef stock and the dried thyme. Bring to a boil...then turn down heat and HALF cover the pot and simmer on low for 30 mins.
After soup is done simmering, pour about 3/4 of it in a food prcessor and blend til' smooth (I didn't get mine very smooth). Pour it back into the pot, add the heavy cream and stir. Add salt and pepper to your liking. Make sure soup is nice and hot, then laddle into small bowls and top with a few fresh sprigs of thyme. Serve with French bread and Kathy will now tell you which wine will go good with this...k...Take it Kathy... :) lol!
Man Kathy is such a pro, always right on cue ;)
Please send me the left over, I'd be happy to relieve you of it :D Where did you even buy those wild mushrooms? I'm being invited to "shrooming" here. I guess we have morel mushrooms this part of the country. Think it's better than going to TJ's??? hehe
Posted by: erikie parikie on February 23, 2005 08:09 PMI'm thinking the softness, depth of flavor and the pleasant burnt quality of Madiera, or Mad-rear-erra as we pronounce it in my native country Portugal, would be the most likely candidate. ;)
Is this getting old yet? lol!
Ty for telling me again (in public) the difference between the head and the clove of garlic. Yes, I see your finger pointing at it also. lol!
Btw, the soup does look yummie. Question, how much did those mushrooms puff up when you added the water? Alot? and also...sprigs of fresh thyme? I thought I better ask now (before I repeat the garlic incident)...how big is a sprig?
K...done blabbing, hope your evening is going well.
-Joe
Posted by: Joe on February 23, 2005 08:17 PMJoe, you're going to need to compile all the 'trick' terms and post them for us!
Posted by: dan on February 23, 2005 08:23 PMDan awesome sky pics; the spiral one from the other day was very scary! :0
Posted by: erikie parikie on February 23, 2005 09:40 PMThank you, Erikie!
Posted by: dan on February 23, 2005 10:00 PMAh, that looks wonderful! Thanks for sharing that with us. Um, I really want you to share that in the real, like "I want to taste it" way.
Posted by: sheila on February 24, 2005 08:57 AMHI,
That soup looks really good, nice presentation too.
Yea, milk or even non-fat, or even just a bit of -half and half and add chick broth to measure?
J
Posted by: juliette on February 24, 2005 09:19 AM