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| This soup is not for the faint-of-palate.� It will bring great pleasure to lovers of earthy, wild mushrooms.� It is based on my memory of the delicious soup served at the Joel Palmer House, in Dayton, OR.� (Go eat there if you can.� It's worth the trip!)� |
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INGREDIENTS: |
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3 large leeks |
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3 Tbs. olive oil |
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1 � lbs. mixed wild mushrooms |
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������������ (Shiitake, Chanterelle, Porcini, Morel, Lobster, Oyster, your favorite) |
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1 ounce (.063 pound) dried porcini mushrooms |
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2 Tbs. fresh rosemary (stemmed and leaves coarsely chopped) |
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�c. sage leaves (coarsely chopped, loosely packed) |
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3 c. burgundy jug wine* |
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1 c. brandy* |
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salt |
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pepper |
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1 large can of fat-free chicken broth* (~49.5 oz.) |
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4 c. water |
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half & half (2 tsp per 1 cup serving) |
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*Because of the intensity of the mushroom flavor of this soup, top quality wine, brandy, or homemade stock, is not required.� Better to put your money towards higher quality dried porcini and fresh wild mushrooms!� I used Paul Masson's generic Burgundy wine, E&J Gallo VSOP Brandy (which is also not bad in eggnog), and for the chicken stock I used the large can of Swanson's 99% fat-free chicken broth. |
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__________________________________________________________________________________________________________________________ |
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INSTRUCTIONS: |
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1. Heat olive oil in 6 qt. heavy duty pot.� Wash leeks.� Cut off dark-green part of leaves.� Cut leeks in half stem to leaves and then cut each half the same way.� Slice the quartered leeks into about 2-3? lengths.� Saut� in olive oil. |
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2. Bring 1� cups water to boil.� Place dried porcini into a small bowl and pour the boiling water over it.� Let soak 5-10 minutes.� Drain porcini broth through fine sieve.� Re-drain broth through coffee filter to remove sediment. |
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3. Coarsely chop all the fresh mushrooms.� Add to the pan as you finish each kind. Coarsely chop re-hydrated porcini and add to pan.� |
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4. Remove stems from sage leaves and coarsely chop.� Repeat with rosemary leaves.� Add to pan. |
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5. Salt mushroom, leek and herb mixture in pan.� Stir frequently so mushrooms don't burn in bottom of pan.� |
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6. When mushrooms and herbs are soft and lightly browned add 2 cups burgundy wine, porcini broth, and brandy.� Cook on high heat; stirring regularly; until almost boiled dry.� Grind in fresh black pepper to taste. |
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7. Add remaining 1 cup of burgundy wine, chicken broth and water.� Bring to a boil and then let simmer for 1�-2 hours. Adjust salt and pepper to taste. |
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8. Let cool overnight.� The next morning pour soup through fine sieve.� Push down on solids to get out maximum amount of broth.� Reserve solids. |
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9. You should have about 6 cups of pure mushroom broth.� Pur�e � c. of solids for every 2 cups of broth.� Put solids in large sauce pan.� Slowly whisk the mushroom broth back into the mushroom pur�e.� Re-heat soup.� Simmer for 15 minutes. |
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10. For each 1 cup serving, ladle soup into bowl.� Add three blops of half and half (approx. 2 tsp).�� Pull table knife blade through each blop of half and half to make a heart/leaf shape.� Serve with parmesan fricos**. |
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Recipe makes ~8 cups of soup. |
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WINE:� Surprisingly good with a Willakenzie or Argyle Chardonnay.� Of course, your favorite Willamette Valley Pinot Noir would also be fabulous. |
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**Parmesan Frico recipe from The Gourmet Cookbook (2004), edited by Ruth Reichl |
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