Wild Mushroom Soup with Thyme |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite. Ingredients:
2 tablespoons (1/4 stick) butter |
1/3 cup minced shallots |
1 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped |
1 tablespoon minced fresh thyme |
3 garlic cloves, minced |
8 cups (about) canned low-salt chicken broth |
1 pound russet potatoes, peeled, cut into 2-inch chunks |
1/4 cup dried porcini mushrooms,* brushed clean of any grit |
5 tablespoons madeira |
Directions:
1. Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
2. Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)
3. Bring soup to simmer and serve.
|
|