Chris Mills from Joey Restaurants shows us a creamy soup made with wild porcini mushrooms, perfect for cold winter evenings.
Wild and creamy mushroom soup
¼ oz dried porcini mushrooms
1 large onion, minced (1 ¼ cups)
3 tbsp salted butter
½ lb white mushrooms, thinly sliced (3 cups)
1 tsp fine sea salt
½ tsp dried tarragon, crumbled
½ tsp dried Mexican oregano
¼ tsp black pepper
¼ cup all-purpose flour
4 cups reduced-sodium chicken broth (32 fl oz)
½ cup heavy cream
2 tbsp medium-dry sherry
chopped scallion greens; fresh mushrooms, thinly sliced
1) Grind dried porcini in a blender until powder.
2) Cook onion in 1 tablespoon butter in a 4- to 5-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened, about 5 minutes. Add fresh mushrooms, porcini powder, sea salt, tarragon, oregano, and pepper and cook, covered, stirring occasionally, until mushrooms are tender, about 5 minutes.
3) Add remaining 2 tablespoons butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
4) Whisk in 1 cup chicken broth, scraping up any brown bits, until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir cream and Sherry and simmer, uncovered, stirring occasionally, 10 minutes.
Courtesy Chris Mills, Joey Restaurants, http://www.joeyrestaurants.com/