Sunday, July 17, 2011

Rocco's Recipe of the Week - Corey Robert's Forest Mushroom Soup

1 ounce dried morels
1 ounce dried porcinis
1 cup water
3 tablespoons olive oil
1 onion fine diced
2 cloves chopped garlic
2 ounces butter
3 portobello mushrooms cleaned and rough chopped
1 ounce all purpose flour
2 teaspoon chopped thyme
1/2 cup white wine
4 cups vegetable stock
1 cup heavy cream
1 teaspoon chopped Italian parsley
2 ounces fresh chanterelle mushrooms
1 ounce olive oil
Salt and pepper, to taste

1. Soak dried mushrooms (not the portobello or the chanterelle mushrooms) in water.
2. In a pot add oil and sauté onions and garlic.
3. Add the butter and the portobellos.
4. Drain the soaked mushrooms and add to the pot.
5. Sauté the mushrooms well.
6. Add the flour, thyme and mix well.
7. Deglaze with white wine.
8. Add the vegetable stock and simmer for 30 minutes.
9. Add the cream and return to the simmer for 5 minutes.
10. Lightly blend the mushroom soup.
11. Correct the seasoning to taste and add the chopped parsley.
12. In a sauté pan heat the remaining oil and sauté the chanterelles.

To serve:

1. Divide the chanterelles equally between 4 soup bowls.
2. Ladle in the soup.
3. Serve while hot.


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