Best Wild Mushroom Soup With White Truffles Recipes

WILD MUSHROOM SOUP

Steps:

• Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
• Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
• Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

FRESH WILD MUSHROOM LINGUINE WITH TRUFFLES

Steps:

• Cook linguine pasta according to package directions; drain and return to pan to keep warm.
• Clean mushrooms with a damp cloth and cut into 1/4-inch slices.
• In a large frying pan, saute mushrooms in butter for 2 minutes.
• Add minced garlic and shallots; sauté an additional 2 minutes.
• Add white wine and simmer until wine is reduced by half.
• Add chicken broth, cream, and nutmeg; simmer until sauce thickens.
• Remove from heat. Add green onions, lemon juice, salt, and pepper.
• Add drained pasta to sauce; tossing gently to coat the pasta.
• Add more chicken broth if sauce seems too thick.
• Place pasta on individual plates.
• Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
• Drizzle white truffle oil over the top.
• Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.