Wild Mushroom Soup
makes 6 servings
This mushroom soup recipe calls for using wild mushrooms which is great if you have them available. We recommend using dried mushrooms available at ClubSauce if you can't find fresh ones in your local market.
Another option if you find the price of wild exotic mushrooms to expensive is to use white button mushrooms or cremini mushrooms at a fraction of the cost. The soup will still be great and much more affordable.
Ingredients:
- 4 oz. of Dried Wild Forest Mushroom Mix, re hydrated and blotted dry
- 2 shallots, chopped finely
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1.5 oz Glace de Viande Gold™ reconstituted in 1 quart of hot water and patted dry.
- salt and pepper, to taste
- 1 oz Graisse de Canard Gold™ (Duck Fat) or 6 tablespoons olive oil
- 1 Teaspoon White Truffle Oil (optional)
Procedure:
- Soak the mushrooms in just enough warm water to cover and soak until soft, about 30 minutes. Drain the mushrooms through a strainer, remembering to save the soaking liquid. Pat mushrooms dry. Check the stems for any hard pieces that did not soften, remove and discard.
- Heat the Graisse de Canard Gold™ or olive oil in 4 quart pot over medium heat. Add the shallots, garlic and stir until shallots are translucent, about 5 minutes.
- Turn up the heat to medium high, add the re hydrated mushrooms and parsley stirring constantly until the mushrooms release their liquid.
- Add the reconstituted Glace de Viande Gold™ and soaking liquid and simmer for 5 - 10 minutes.
- Add the White Truffle Oil (optional) and serve in wide soup bowls with hearty bread.
Optional: As an ultimate extravagance, grate some of summer black truffles over the soup at the table.
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