Wild Mushroom Hunter's Soup
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.
|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.|