Wild Mushroom Soup

  • 1/2 ounce dried morels
  • 1/2 ounce dried porcini
  • 1 medium onion, chopped
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 pound white mushrooms, coarsely chopped
  • Bouquet garni (4 parsley stalks, sprig of thyme, 1 bay leaf)
  • 3 tablespoons minced herbs such as Parsley, thyme & chives
  • 1/2 cup heavy cream
  • 1/2 cup Madeira
  • 1 tablespoon flour
  • 4 cups vegtable or chicken stock
  • Salt & pepper to taste

Reconstitute dried mushrooms by placing them in a bowl and covering with 3/4 cup boiling water; let sit for 50 minutes.
Sauté onion in a large saucepan over high heat for about 5 minutes or until the onion is very soft..
Stir in the garlic and continue cooking for another 5 minutes.
Sprinkle in the flour and cook for another minute.
Add the mushrooms and stir until the mushrooms release their liquid.
Add the Madeira.
Remove the dried mushrooms from the soaking liquid and chop finely. Add to the saucepan along with the bouquet garni.
Strain the soaking liquid and add to the soup pot along with the stock.
Mix well, bring to a boil and simmer for 20 to 30 minutes.
Discard the bouquet garni, add the cream and herbs and simmer for 5 minutes longer.
Adjust seasoning with salt and pepper to taste.

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