Wild Mushroom Soup
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Ingredients for Wild Mushroom Soup:
- Extra virgin olive oil - 1/4 cup
- White garlic, smashed - 2 gloves
- White garlic, minced - 3 gloves
- Salt
- Ground black pepper
- Various wild mushrooms, eg. shiitake, oyster, hen of the wood, chanterelle, black trumpet, all cut into bite size piece - 8 ounces
- Chicken broth - 3 cups
- Basic vegetable broth
- Unsalted butter - 2 tablespoons
- Button mushrooms, sliced in thin size - 12 ounces
- All-purpose flour - 1/4 ounces
- Dry white wine, eg. sauvignon blanc - 1/2 cup
- Heavy cream - 1 cup
- Minced fresh chervil leaves - 1 tsp
- Minced fresh terragon leaves - 1 tsp
- Minced chives - 1 tsp
- sherry - 1 tbsp
The Making 1). Prepare a soup pot, pour in the broth; simmer it at "Medium" heat.
2). In another pot, put in the butter together with the
garlic, cook it until the butter melted. Add in the mushroom to garlic & butter; add in pepper and salt, season to taste; cook until the mushroom turn into tender (about 2-3 minutes). Then, reduce the hear and distribute loosely the flour to the mushrooms, stir it. Cook the mushroom for 5 minutes, scraping the pan and stirring every minute or so. Increase heat under the mushrooms to medium, and add the wine into the pot.
3). Pour the simmering broth to mushrooms, 1 cup at time, stirring to avoid lumps. Cook it for about 10 minutes.
If making in advance, allow to cool, then refrigerate in an container for up to 2 days or freeze for up to 1 month, keeping the button and wild mushrooms separate. When ready to proceed, allow to come to room temperature and reheat in a pot over low heat. Add the cream, seasoning to taste, and add the reserved wild mushrooms. If necessary, thin with some hot water. Add the chervil, tarragon, and chives to the pot. Divide the soup among 4 soup bowls and drizzle with the sherry.
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