Fresh Porcini Mushroom Soup               

 tags (edit): Vegetarian Gourmet Magazine @Vogel @Try Soon! Soup  

 

Recipe adapted from Tanino Ristorante Bar. Soup can be made 3 days ahead and cooled, uncovered, then chilled, covered, or frozen 1 month.

Ingredients

2 ounce Dried Porcini Mushrooms
4 cups Hot Water
1 tablespoon Unsalted Butter
1/4 cup Shallots Thinly Sliced about 2 Large
3/4 pound Fresh Porcini Mushrooms Or Cremini Trimmed Coarsely Chopped
1/2 pound Fresh White Mushrooms Trimmed Coarsely Chopped
1/2 cup Dry White Wine
3 1/2 cups Vegetable Broth
1/2 cup Heavy Cream
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
8 slices Fontina Cheese about 2 Ounces Thinly Sliced
1 tablespoon Truffle Oil Either Black Or White Tru
 

Instructions
 1. Soak dried porcini in 4 cups hot water until softened, about 1 hour, then lift from water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a sieve lined with dampened paper towels and reserve liquid. Pat reconstituted porcini dry between fresh paper towels.

2. Heat butter in a 5- to 6-quart heavy pot over moderate heat until foam subsides, then cook shallots, fresh porcini or cremini, white mushrooms, and reconstituted porcini, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden, about 10 minutes. Stir in wine and boil, uncovered, 2 minutes. Stir in soaking liquid, broth, cream, salt, and pepper. Simmer, uncovered, until mushrooms are very tender, about 40 minutes.

3. Puree soup in a blender in 3 batches until almost smooth (use caution when blending hot liquids). If necessary, add water to thin to desired consistency and season with salt. Reheat soup if necessary.

4. Divide soup among 8 bowls and top each serving with a slice of cheese, then drizzle with truffle oil.


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Yields: 8 Servings
     GOURMET MAGAZINE, October 2002, page 40

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