COMMENT:
It is always best to use a variety of wild mushrooms to create this
soup. However, if they are unavailable in your area, you may substitute
the dried forestière mushroom packs which are found in most
grocery stores. If worse comes to worst, fresh button mushrooms
along with any other variety on the shelf will certainly do.
INGREDIENTS:
- 1 lbs. fresh mixed mushrooms, sliced
- 1/4 lb. butter
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1/4 cup bell pepper, diced
- 2 tbsp. garlic, minced
- 6 tbsp. flour
- 1 quart hot chicken stock
- 1 cup heavy whipping cream
- 1 tsp. thyme, chopped
- 1 tsp. sage, chopped
- salt and pepper to taste
- 1 ounce sherry
METHOD:
In a 1-gallon stock pot, melt butter over medium-high heat. Add
mushrooms and sauté until wilted, approximately 5-7 minutes.
Add onion, celery, bell pepper and garlic. Sauté 10 additional
minutes or until vegetables are slightly caramelized but not brown.
Place the ingredients into the bowl of a food processor and chop
until the mixture is pureed but not quite liquefied. There should
be some slight mushroom identity still visible. Return to the stock
pot and sprinkle in flour blending well into the mixture. Once flour
is well blended add hot chicken stock one ladle at a time until
all is incorporated. Add heavy whipping cream, thyme, sage and season
to taste with salt and pepper. Bring to a rolling boil, reduce to
simmer and cook 30 minutes. Add sherry, blend well and serve by
placing the soup in an appropriate bowl and garnishing with 2 crispy
pan-fried oysters (using your favorite fried oyster recipe.) |
