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Wild Mushroom Hunter's Soup |
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| Category: | Entrées |
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| Source: | From the Wine Enthusiast Pairings Book |
| Description: | This recipe is adapted from Cooking One-on-One: Lessons from a Master Teacher by John Ash (Clarkson Potter, 2004). The original recipe was actually tossed together on a canoe trip using foraged ingredients, but unless you are feeling jaunty and are a wild mushroom expert, this version works equally well with store-bought exotic mushrooms. |
| Number of Servings: | Serves 6 to 8 |
| Ingredients: | 4 tablespoons olive oil 2 1/2 cups thinly sliced onions 2 tablespoons slivered garlic 1 1/2 pounds fresh Trumpet Royale and Alba Clamshell mushrooms, wiped clean and thickly sliced 1 1/2 cups fresh tomatoes, diced (or canned diced tomatoes in juice) 6 cups rich chicken or mushroom stock 1/3 cup Amontillado sherry 2 tablespoons finely grated lemon zest Salt and freshly ground black pepper Parmesan or Asiago cheese, freshly grated, for serving Parsley, chives, basil and/or chervil, chopped |
| Directions: | Heat 2 tablespoons of the olive oil in a large deep saucepan and cook the onions and garlic over moderate heat until they are lightly golden. While onion mixture is cooking, sauté the mushrooms in the remaining 2 tablespoons olive oil in a separate sauté pan over high heat until they are cooked through and lightly browned. Add the mushrooms, tomatoes, and stock to the onion mixture. Bring to a boil and then reduce heat and simmer for 3 or 4 minutes. Stir in the sherry and zest and correct the seasoning with salt and pepper. Serve the soup in warm bowls or mugs, garnished with a good sprinkling of cheese and chopped fresh herbs. |
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