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Wild Mushroom and Pecan Soup
1 cup boiling water
2 pkg dried porcini mushrooms
2 tablespoon butter
1/2 lb white mushrooms, divided
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried marjoram
1 tsp dried thyme
5 cups chicken stock
1 cup whipping cream
1/4 cup finely chopped pecans
1/2 tsp salt
1/2 tsp pepper
Pour boiling water over Porcini mushrooms and let stand for 30 minutes.
Meanwhile, melt butter in a large saucepan. Chop half of the white mushrooms and add to pan with carrots, celery, onion, garlic and herbs. Cook over medium heat for 3 to 4 minutes.
Separate Porcini mushrooms from liquid; strain liquid. Add Porcini mushrooms, mushroom liquid and chicken stock to the pan. Bring to a boil and simmer, covered, for 30 minutes.
Process soup in batches in a blender or food processor. Finely chop remaining white mushrooms, then add to the soup with whipping cream, pecans, salt and pepper. Simmer, uncovered, for 10 minutes. Adjust seasoning to taste.
Makes 6 to 8 servings
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
