Wild Mushroom Soup
Buy dried porcini mushrooms at gourmet food stores or markets that specialize in imported Italian ingredients.
INGREDIENTS | SERVES 4–6
½ cup dried porcini mushrooms
1½ cups boiling water
2 tablespoons butter
1 pound mixed wild mushrooms, trimmed and chopped
2 shallots, minced
2 tomatoes, peeled, seeded, and chopped
¼ teaspoon dried thyme leaves
2½ cups beef or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Chopped parsley
In a heat-safe bowl, pour boiling water over porcini mushrooms; let stand 30 minutes.
Drain mushrooms, reserving 1 cup of soaking liquid. Place in a food processor; pulse to chop finely.
In a heavy soup pot, melt butter over medium-high heat. Add fresh mushrooms and shallots; sauté 5 minutes, or until mushrooms are soft.
Add tomatoes; cook 3 minutes longer.
Sprinkle thyme over mushrooms and tomatoes. Add broth, reserved cup of mushroom-soaking water, and soaked chopped porcini mushrooms. Bring to a boil; reduce heat to medium. Simmer 10 minutes.
Stir in heavy cream; season with salt and pepper. Serve garnished with chopped parsley.
