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Wild Mushroom Hunter's Soup |
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| Category: | Appetizers |
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| Source: | John Ash |
| Description: | This recipe is adapted from John Ash's Cooking One-on-one: Lessons from a Master Teacher (Clarkson Potter, 2004). The original recipe was actually tossed together on a canoe trip using foraged ingredients. Do not pick wild mushrooms unless you're an expert. This version works equally well with store-bought exotic mushrooms.
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| Number of Servings: | Serves 6-8 |
| Ingredients: | 4 tablespoons olive oil, divided 2-1/2 cups thinly sliced onions 2 tablespoons garlic, slivered 1-1/2 pounds fresh, cleaned Trumpet Royale and Alba Clamshell mushrooms, sliced thickly 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 lemon zest, finely grated Salt and freshly ground pepper, to taste Parmesan or Asiago cheese, freshly grated Parsley, chives, basil and/or chervil, chopped |
| Directions: | Heat 2 tablespoons of olive oil in a 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 remaining olive oil in a separate sauté pan over high heat until they are cooked through and lightly browned. Add mushrooms, tomatoes and stock to onion mixture. Bring to a boil and then reduce heat and simmer for 3 or 4 minutes. Stir in Sherry and zest and correct seasoning with salt and pepper just before serving. Serve in warm bowls or mugs, garnished with a good sprinkling of cheese and chopped fresh herbs. |
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