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2011-01-20 digital edition

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2011-01-20 / Community News

From the Chef’s Corner

Cream Porcini Mushroom Soup
by Chef Deedle

The colder weather makes us want warm comfort food, and nothing is better on a cold night than homemade soup. Add a loaf of crusty bread or grilled tomato and cheese sandwiches and you have an entire meal. This is one of my favorites.

6 cups hot water
1.4 oz. dried porcini mushrooms
3 tbsp. olive oil
2 tbsp. unsalted butter
12 oz. white button mushrooms, sliced
8 oz. shitake mushrooms, stemmed and sliced
1 medium yellow onion
2 garlic cloves, minced
1 tbsp. chopped fresh thyme
1 tbsp. champagne vinegar (optional)
4 cups low-sodium chicken or vegetable broth
2 cups heavy cream
salt and freshly ground pepper, to taste
chopped fresh chives for garnish












In a heatproof bowl, pour hot water over porcini mushrooms and soak for 30 minutes.

In a large, wide-bottomed saucepan over high heat, warm 2-tbsp. oil and melt butter. Add button and shitake mushrooms; sauté, stirring occasionally until mushrooms are golden and tender, and liquid has nearly evaporated, 6-8 minutes.

Add remaining 1 tbsp. oil, onion, and garlic; sauté, stirring occasionally, until onions are tender and golden, 6-8 minutes more.

Add thyme and sauté one minute more.

Strain porcini through a fine mesh sieve, reserving soaking liquid and porcini. Add soaking liquid to mushroomonion mixture along with vinegar, broth, and cream. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes.

Using a stick blender, or regular blender, puree soup until smooth and blended. Season with salt and pepper, chop porcini coarsely and stir into soup.

Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8. Delicious!

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