Mushroom Soup
Serves 4
1 oz dried porcini mushrooms
1 Tbsp olive oil
1 Tbsp unsalted butter
2 leeks, sliced
2 carrots, chopped
1 parsley root, chopped
1 shallot, sliced
3 cloves garlic, sliced
8 oz white mushrooms, chopped
1/2 cup dry sherry
1 qt chicken stock
2 medium potatoes, diced
2 sprigs thyme
2 bay leaves
4 juniper berries, lightly crushed
salt, freshly ground pepper
To serve, optional: creme fraiche, minced parsley, fried shallot.
Cover dried mushrooms with hot water and soak until soft, 15-30 minutes, depending on the quality of the mushrooms. Remove mushrooms, squeeze dry, and chop, reserving the liquid. Strain liquid through a fine mesh strainer.
Meanwhile, heat olive oil and butter in a large saute pan. Add leeks, carrots, parsley root, shallot and garlic. Sweat over medium-low heat until soft but not browning, 10-15 minutes. Add porcini and white mushrooms, cook another 10 minutes. Add mushroom soaking liquid, sherry, chicken stock, thyme, bay leaves, juniper berries, and potatoes. Season with salt and pepper. Simmer gently over low heat for 20 minutes, until the potatoes are cooked.
Remove and discard thyme, bay, and juniper berries. Puree soup in blender to desired texture. I like to leave the soup a little chunky. When pureeing hot soup, work in batches, and hold the lid down firmly with a towel, to make sure that the steam doesn’t force the lid off and the hot liquid all over the kitchen and the cook (been there, done this). Pour into a pan and re-heat gently.
Serve in soup bowls, garnished with creme fraiche, parsley, and/or fried shallot.
More details and pictures in my personal foodie blog, “…and then we eat”.
