Cream of Exotic Mushroom Soup
Doug Roese / Lakewinds Natural Foods
Use your favorite mushrooms, use your favorite wine, use your favorite herbs. An easy soup to make your own!
Yields 6-8 servings
Ingredients:
2 cups chardonnay
5 cups chicken stock
1 oz. (1 pack) dry lobster mushrooms
1/2 oz. (1 pack) dry oyster mushrooms
1/4 cup minced onion
3 tablespoons olive oil
3 tablespoons flour
salt and pepper to taste
1 tablespoon butter
1/2 lb. shitake caps, sliced
1 teaspoon lemon juice
2 egg yolks
2/3 cup whipping cream
1 1/2 tablespoons soft butter
2 teaspoons minced fresh tarragon
1 teaspoon minced fresh basil
Instructions:
1. In stainless small saucepan, reduce wine by half. Add chicken stock and bring to boil. Add dried mushrooms, stir, and let sit 20 minutes.
2. Sauté onions in butter for 7 minutes; don’t brown. Add flour and cook 5 minutes without browning.
3. Strain out mushrooms from stock (slice and reserve), bring back to boil, and add to flour/onions while stirring constantly. Simmer 10 minutes.
4. In separate pan, sauté all the sliced mushrooms, salt and lemon in 1 tablespoon of butter for 5 minutes. Pour into soup; simmer 10 minutes.
5. Beat yolks and cream in a bowl. Slowly beat 2 cups of hot soup into the cream mix, then return to the pot and allow to cook for a minute without simmering!
6. Off heat, just before service, stir in 1 1/2 tablespoons soft butter and the fresh minced herbs.