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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.

Wine recommendation: The combined assault of high-acid tomatoes, lemon zest and Sherry calls for a fresh, zesty white, such as Sauvignon Blanc or Pinot Grigio. Avoid overly oaky wines. Try Etude 2004 Pinot Gris, MacMurray Ranch 2004 Pinot Gris or Selene 2003 Hyde Vineyard Sauvignon Blanc. You might also enjoy drinking the same Sherry you cook with, such as Bodegas Dios Baco NV Amontillado Sherry.

American/New American
John Ash
Number of Servings
Serves 6-8
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
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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