Cream of Wild Mushroom Soup with Couscous
Adapted from Incredible Cuisine by Chef Jean-Pierre Brehier
This is a wonderful version of a cream of mushroom soup recipe. It calls for using wild mushrooms but if they are not available, you can substitute more common white mushrooms.
makes 6 servings
Ingredients:- 2 tablespoon olive oil
- 1 cup leeks, finely diced
- 1 cup onions, finely diced
- 1 tablespoon fresh garlic, chopped
- 1 teaspoon fresh ginger, minced
- 1/2 pound mixed fresh wild mushrooms, chopped or 2 ounces of Dried Wild Forest Mushroom Mix reconstituted
- 2 tablespoons soy sauce
- 2 oz. Glace de Poulet Gold or Glace de Canard Gold reconstituted in 32 ounces hot water
- 1 cup port wine
- 1/2 cup evaporated skim milk
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- salt & pepper to taste
- 2 cups cooked couscous
- 6 chives, snipped for garnish
Procedure:
In a large soup kettle, heat the olive oil and when hot, add the leeks and onions.
When the onions are golden brown, add the garlic and ginger. When garlic is fragrance,
add the mushrooms and soy sauce.
Sweat them for 2 minutes, then add the stock and port. Bring to a boil and simmer for 25 minutes. Pour in the evaporated milk and cornstarch mixture and heat for only 2 to 3 minutes, do not bring to a boil. Adjust seasonings.
In each soup plate, place 1/4 cup cooked couscous. Pour about 1 cup of the mushroom soup in the plate. Garnish with snipped chives.
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