Creamy
Wild Mushroom Soup
with White Truffle Oil
source: recipe and
photograph created byPeggy Bucholz www.finedinings.com
Recipe Type: soup, mushroom, cream,
Maderia wine, truffle oil, onion
Prep Time: 45 min
Cook Time: 15 min
Total Time: 1 hr
Yield: 1-1/4 cups
Ingredients:
1/2 ounce (14 g) package dried Morel wild Mushrooms
1-3/4 cups chicken broth
1 tablespoon unsalted butter
1 large shallot, sliced thin
1 garlic clove, minced
2 oz. fresh Shiitake wild mushrooms, sliced thin
1/4 cup onion, sliced thinly
1-3/4 tablespoon flour
1 teaspoon dried thyme
2 tablespoons cream
1/4 teaspoon Madeira wine
Salt and pepper, to taste
White Truffle Oil
Instruction:
In a large bowl, place dried Morel wild mushrooms. Bring chicken broth to a boil, pour over mushrooms and let stand 20 minutes,
then strain reserving the mushrooms and liquid (discard any grit in bottom of bowl). Coarsely chop mushrooms.
In a saucepan with butter over medium high heat sauté shallots, garlic, chopped
Morel mushrooms and sliced Shiitake mushrooms until shallots are transparent.
Add onions and flour stirring well; cook 2 minutes. Add reserved mushroom broth and thyme. Bring to a boil, whisk until
thickened slightly and smooth; simmer for 7 to 10 minutes. Puree in a blender; strain through a fine sieve.
Return mixture to saucepan; add cream, Madeira wine, salt and pepper, stir until of a creamy consistency.
Spoon the creamy wild mushroom mixture into heated serving bowls, drizzle with white truffle oil and serve.
For an added presentation add 1/2 teaspoon cream atop the soup, make swirls with a toothpick or tip of a paring knife if desired.
