Dried porcini mushrooms lend depth of flavor to this soup, which is perfect for a cool autumn day. The mushrooms are first reconstituted, or rehydrated, in chicken stock. The soaking liquid is strained and added to the soup base to enhance the taste.
Recipe courtesy of Williams-Sonoma.
- 6 cups chicken stock
- 2 ounces dried porcini mushrooms
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons minced shallot
- 1 1/2 pounds white button mushrooms, brushed clean and coarsely chopped
- 1/4 cup Madeira wine (optional)
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream, plus 1/4 cup for drizzling (optional)
- Salt and freshly ground pepper, to taste
- Deep-fried sage leaves for garnish (optional)
- 1 In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat and let stand for about 20 minutes. Using a slotted spoon, transfer the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.
- 2 In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the Madeira and cook until the liquid has evaporated, about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.
- 3 Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with fried sage leaves or drizzle with cream. Serve immediately. Serves 6 to 8.