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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wild Mushroom Soup Recipe

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This recipe for Wild Mushroom Soup is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Madeira
2 1/2 cups chicken stock
1 ounce dried morels
3 leeks (white parts only, rinsed well, dried and diced)
1 onion, diced
4 tbs. unsalted butter
3 tbs. flour
2 1/2 cups beef broth
1 pound button mushrooms, stems removed.
salt and pepper to taste
Creme fraiche, for garnish
snipped fresh chives
Directions:
Directions:
In a small saucepan, combine the Madeira, 1/2 cup of chicken stock, and the morels. Bring to a boil, remove from the heat and let stand for 30 minutes.
Melt the butter in a large soup pot. Add the chopped leeks and onion and cook over low heat until wilted, about 10 minutes. Sprinkle with the flour, stir, and cook an additional 5 minutes
Add the remaining chicken stock, the beef broth, button mushrooms, morels and their soaking liquid, salt and pepper. Simmer, uncovered, until the mushrooms are soft, about 30 minutes. Cool slightly

Puree the soup in batches in a food processor. Return to the pot and heat throughly over how heat. Serve with Creme Fraiche and snipped chives.
Personal Notes:
Personal Notes:
Leonard once told Michon that he did not like mushroom soup. She served him this one, and he asked for it again and again.

 

 

 

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