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Barry's Famous Mushroom Soup
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1-1/2 ounces dried porcini mushrooms or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tblsp unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks(white part only), thinly sliced
2 medium shallots, thinly sliced
7 tblsp all-purpose flour
3 parsley spigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tsp Madeira
1 tsp kosher salt
Freshly ground black pepper

Place the dried mushrooms in a large bowl, Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 min.

Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.

Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 min. Add the leek and shallots and cook, covered, stirring occasionally, until translucent, about 4 min. Stir in the flour and cook, stirring, for 2 min. more.

Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the bowl, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and the bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 min. Remove from the heat and allow to cool.

Remove the herb bundle and discard. Working in batches, transfer the mixture to a blender and puree untill smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat'

Whisk the heavy cream, Madeira and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Yield: 4-6 first course servings (about 9 cups)
Prep time: 20 min.

from Food Network Kitchens.

* Available on the Web.
** Available in-store.


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