Wild Mushroom Soup
Chef Jamie says: Wild mushroom soup never fails to please. From cremini to porcini…..each mushroom adds its own distinct flavor, shape and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy.
Makes 4 servings.
1 oz. Dried wild mushrooms (porcini, morel, chanterelle)
1 lb. Fresh mushrooms (shitake, cremini and brown mushrooms), cleaned and sliced
3/4 Cup cream sherry
6 Shallots, finely chopped
4 Tablespoons unsalted butter
3 Tablespoons flour
6 Cups vegetable stock or chicken stock
1/2 teaspoon pepper
1 Cup crème fraiche (sour cream can be substituted)
Salt and white pepper to taste
Rinse the dried mushrooms very well, then soak in sherry for one hour.
Drain the mushrooms and set aside, reserve the sherry in a separate bowl.
Melt butter in an 8-quart pot over medium heat.
Add the flour, cook and stir for two minutes, then add the shallots and the fresh and dried mushrooms.
Add the stock and sherry, raise heat, and bring the soup to a boil, stirring occasionally.
Lower the heat, cover partially, and simmer for one hour, until dried mushrooms are very tender. Remove from heat. Add salt and pepper to taste.
Stir in the crème fraiche and serve.
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.
Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.
Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.
Recipe Courtesy of Jamie Gwen, 2012