Recipe: Roasted wild mushroom soup
- 1 ounce dried porcini mushrooms
- 1 medium red onion, chopped
- 6 ounces fresh cremini or portabella mushrooms, chopped
- 5 ounces fresh shiitake mushrooms, chopped
- 2-1/2 tablespoons olive oil
- Freshly ground black pepper
- 1 cup dry red wine
- 3 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Fresh sage leaves, for garnish
1 In a small bowl, pour very hot water over the dried porcini mushrooms and let soak for 10 minutes. Drain and squeeze as much of the water out of the mushrooms as possible.
2 Place a rack in the middle of the oven and preheat to 425F.
3 In a large roasting pan, mix together the onion, cremini, shiitake, and porcini mushrooms. Add the oil, and salt and pepper to taste, and mix well. Roast for 20 minutes, stirring once or twice. Remove the pan from the oven, and while it is hot, deglaze by adding the wine and stirring well. Place the pan back in the oven and roast for 10 minutes more, stirring once. Remove from the oven and add the broth to the hot roasting pan, stirring well. Let cool for about 5 minutes.
4 Working in batches, puree the soup in a blender or food processor until
smooth. Pour the soup into a medium pot and add half of the cream. Taste for seasoning and add salt and pepper as needed. Reheat until simmering and serve hot, in shot glasses or small bowls, with a drizzle of the remaining cream. Garnish with the sage leaves, if desired.
Makes 4 to 6 servings.
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Excerpted from Stonewall Kitchen Appetizers: Finger Food and Small Plates. Published by Chronicle Books. Copyright © 2010 by Jonathan King, Jim Stott and Kathy Gunst. All rights reserved. Reprinted by permission of Chronicle Books.