Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Provided by Patricia Wells
Categories HarperCollins Soup/Stew Dinner Mushroom Chive Milk/Cream Quick & Easy
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the Cèpe Mushroom Powder:
- Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
- For the soup:
- If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
- At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
- Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
- Do Ahead
- The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
- Variations:
- Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.
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