Wild About Creamy Wild Mushroom Soup Recipes

Steps:

• Soak dried mushrooms in 1 cup hot water till softened.
• Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
• Chop mushrooms set aside.
• In the drained hot liquid and crushed pinch of saffron.
• Set aside.
• In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
• Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
• Add sherry reduce to half.
• Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
• In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
• Then whisk into soup.
• Using a hand blender puree the soup to a nice consistency.
• Let simmer 5 more minutes stirring so not to burn.
• Serve with soup topped with a little extra sherry.

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Steps:

• Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
• Add stock and bring to a boil.
• Add the porcinis, liquid, thyme and salt and pepper.
• Lower the heat and simmer for 30 minutes, stirring occasionally.
• Process 3/4 of the soup in a blender (immersion blender is perfect).
• Add cream and heat through.
• Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.