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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
butter |
24-32 chanterelle, oyster, and other wild mushrooms, chopped coarsely |
8 comice or bartlett pears, ripe |
8 sprig(s) fresh sage, sliced or torn into smaller pieces |
16 tablespoon(s) gorgonzola, crumbled into soup |
16 tablespoon(s) half-and-half cream |
4 pinch(s) kosher salt |
8 cup(s) mushroom broth (found in the vegan section of your grocery store) |
4 pinch(s) saffron |
Directions:
1. Peel pears and slice into about 1/8 slices.
2. In a heavy-bottomed, deep pan, heat butter. Saut slices of pear. Add a little more butter. Add mushrooms and half the sage. Stir until mushrooms are fully cooked, a minute or two.
3. Add a pinch of saffron and a pinch of salt. Pour in mushroom broth or other liquid. Stir, breaking up pear pieces. Add more sage, reserving a few bits for decoration.
4. Pick out some of the mushrooms so they dont get destroyed in the blender or NOT. Pour the soup into a
5. blender or a receptacle in which you can use a stick blender, and blend briefly. Add the mushrooms back in.
6. Add the half-and-half cream, gorgonzola and bits of sage. Heat until gorgonzola is melted in. Serve.
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