Field Mushrooms for Sale by Roadside Near Cluj-Napoca, Cluj-Napoca, Cluj, Romania,
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Wild Mushroom Soup



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Morel Mushrooms Among Violets, Morchella Esculenta, Central USA
Morel Mushrooms Among Violets. Morchella Esculenta, Central USA
Gary Meszaros
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Wild Mushroom Soup
The Fearrington House - Chapel Hill, NC
Gourmet Archives

1/2 ounce dried morels
1/2 ounce dried cèpes
1 cup Sercial Madeira
2 shallots, minced
1 small onion, minced
2 garlic cloves, minced
3/4 cup unsalted butter
3/4 pound cultivated mushrooms,
chopped coarse
4 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
1 cup crème fraîche
3/4 cup chopped prosciutto (about 3 ounces)
3/4 cup cooked wild rice
1/4 teaspoon Tabasco
1/4 teaspoon freshly grated nutmeg
4 scallions, sliced diagonally

In a small saucepan combine the morels, cèpes, and Madeira and bring
to a boil over moderate heat. Remove pan from heat and let the mush-
rooms soak, covered, for 1 hour. Strain the liquid through a fine sieve
lined with a double thickness of rinsed and squeezed cheesecloth into
a bowl and reserve it.
Rinse the wild mushrooms, drain them, and chop them.
In a kettle cook the shallots, onion and garlic in butter over moderately
low heat, stirring, until the onion is softened. Add cultivated mushrooms
and cook the mixture, covered, for 5 minutes. Add the reserved mush-
room liquid, stock, thyme, and bay leaf and simmer mixture, covered
partially, for 30 minutes. Discard bay leaf and in a blender purée the
mixture in batches.
Transfer the purée to kettle, stir in the crème fraîche, prosciutto, wild rice, Tabasco, nutmeg and wild mushrooms. Heat the soup over moderately
low heat until it is heated through, but do not let it boil. Ladle the soup
into heated bowls and garnish with the scallions.
Makes 9 cups.

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