Wild Mushroom Soup

Name: Wild Mushroom Soup
Cook time: P1H5M
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: butter; flour; salt; black pepper; wine; onions; stock; mushrooms, wild; carrots; leeks; onions; celery stalks; cloves; mushrooms, wild; water; salt

Here’s one for you lucky folks that have chanterelles popping up in the back forty.

YIELD

4 servings

PREP

15 min

COOK

65 min

READY

80 min

Ingredients

TABLESPOONS BUTTER

TABLESPOONS ALL-PURPOSE FLOUR

TEASPOON SALT

TEASPOON BLACK PEPPER
freshly ground

CUP WINE
burgundy or beaujolais *

MEDIUM ONIONS
minced

3-4

CUPS STOCK
leek and mushroom

POUND MUSHROOMS, WILD
(chanterelles, shiitake, cepes), cleaned, trimmed *

Leek and mushroom stock

EACH CARROTS
cut in large pieces

LARGE LEEKS
well cleaned and trimmed, cut in large pieces *

EACH ONIONS
peeled, halved

EACH CELERY STALKS

EACH CLOVES
whole *

POUND MUSHROOMS, WILD
or 1/2 pound cultivated white or brown mushrooms, coarsely chopped *

QUARTS WATER *

TEASPOON SALT

Directions

Melt the butter in a large saucepan over medium heat.

Remove from heat and stir in the flour, whisking as you go.

Add the salt and pepper.

Return to heat and slowly whisk in the wine. Simmer for 3 or 4 minutes, continuing to whisk until well blended and slightly thickened.

Add the onions. Simmer for about 30 minutes, stirring from time to time.

Heat the stock in a saucepan, add the mushrooms and simmer for 10 minutes over medium heat.

Combine mushroom mixture and wine mix mixture; simmer for 20 minutes.

The scent of this cooking is unbelievably fragrant! The finished stew may be served alone, or over rice, polenta or pasta, and is nice garnished with a little parsley or young arugula.

Serves 3 or 4.