wild mushroom soup
Its been chilly around here lately and this recipe from the Blackberry Farm cookbook is the perfect soup for a cold evening. It super-hearty and you won’t even miss the meat.
I love how it has so much depth of flavor – the earthiness from the wild mushrooms, the slight hint of sweetness from the sherry, and the smoothness form the heavy cream.
Here’s what you’ll need to make it:
Start by snapping the stems off of the mushrooms and putting them in a saucepan with the water. Bring to a boil and then simmer for 30 minutes, covered.
Chop the mushroom caps into small pieces, and lay them on a rimmed baking sheet with the rosemary sprig. Drizzle the butter and 1 tsp salt over them and roast in the oven for 20 minutes.
In a saucepan large enough to hold the soup, saute the shallots in the olive oil until they become translucent.
Add the tomato paste…
Cook for 4 to 5 minutes until it becomes brick red, then add the sherry and cook for another 2-3 minutes.
Add the roasted mushrooms, reserved mushroom broth and cream, then simmer for 30 minutes, covered.
Season with the remaining tsp of salt before serving.
Next time I make it, I am going to try to saute chopped bacon with the shallots. I’m really looking forward to seeing how that will turn out.
Wild Mushroom Soup
2 lbs wild mushrooms (morel, chanterelle, shiitake, oyster, porcini, baby bella)
5 c water
1 sprig fresh rosemary
1 stick butter, melted
2 tsp kosher salt
1 tsp olive oil
2 shallots, chopped
1 tbsp tomato paste
1/2 c sherry
1 c heavy cream
Preheat the oven to 350 degrees F.
Snap the stems off of the mushrooms and put them in a saucepan with the water. Bring to a boil, then cover the pan, reduce the heat and simmer for 30 minutes. remove from the heat and strain, reserving the liquid; discard the stems.
Brush any dirt off the mushrooms caps and chop them into small pieces, about the size of peas. If you want your soup chunkier, like a stew, then you can shop the mushroom caps more roughly.
Place the chopped mushroom caps on a rimmed baking sheet along with the sprig of rosemary, drizzle with the butter and 1 tsp of salt. Roast until the mushrooms are tender, about 20 minutes. Remove from the oven, discard the rosemary stem, and set the mushrooms aside.
In a large saucepan, heat the oil over medium-low heat and add the shallots. Cook for about 10 minutes, stirring occasionally, until the shallots are translucent. Add the tomato paste and continue to cook for another 4 to 5 minutes, until the color becomes brick red.
Stir in the sherry and cook for another three minutes. Add the roasted mushrooms, reserve mushroom broth, and cream. Cover the pan and simmer for 30 minutes.
Season with the remaining tsp of salt and serve.