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Receta Wild Mushroom Soup
by Sean Kervin

Wild Mushroom Soup

This soup warms your soul - and is one of the most raved at my dinner parties. Make it on a cold, Fall or Winter day, and serve it with crusty bread and you are sure to have a hit.

Calificación: 4.8/5
Avg. 4.8/5 4 votos
Tiempo de Prep: Hungría Hungarian
Tiempo para Cocinar: Raciónes: 8 cups

Va Bien Con: crusty bread

Wine and Drink Pairings: Cabernet sauvignon

Ingredientes

  • 2 quarts water
  • 3 Tbsp beef base (e.g. Better Than Bouillon)
  • 1 Tbsp Worcestershire Sauce
  • 1 (or more) tsp Tabasco
  • 8 Tbs butter
  • 1 cup chopped onion
  • 1 Tbsp chopped, fresh garlic
  • 1/2 tsp Sea Salt
  • 2 Cups finely chopped mixed domestic mushrooms (e.g. Portabella, Crimini, and/or plain white mushrooms)
  • 2 Cups coarsly chopped mixed wild mushrooms (e.g. Shitaki, Oyster, Morels, Chanterelles, or whatever you can find at Whole Foods)
  • 1 Tbs fresh dill
  • 2 Tbsp paprika
  • 1/8 tsp pepper
  • 1/4 cup flour
  • 2 cups heavy cream
  • 3/8 cups real sour cream or whole milk plain yogurt
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce

Direcciones

  1. Stock: Boil water and stir in beef base, Worcestershire and Tabasco sauces, simmer.
  2. In a large sauce pan, saute onions, garlic, and salt in 3 Tbsp butter until onion is tender.
  3. Stir in mushrooms, paprika, and pepper and saute until mushrooms begin cooking down (about 5-10 minutes).
  4. Add enough beef stock to cover mushrooms. Cover and simmer for ten minutes.
  5. Meanwhile, in another saucepan, melt remaining 5 Tbsp. butter over low heat. Whisk in flour and cook until smooth, stirring constantly, approximately one minute. Add cream and continue to cook over low heat, stirring frequently, for 8-10 minutes.
  6. Add cream mixture and remaining stock to mushroom mixture. Stir in sour cream, lemon juice, soy sauce, and add dill.
  7. Simmer for 45 minutes - 1 hour.
  8. Soup is better if made the day before and refrigerated over night.
  9. Makes 8 cups.