Jewelweed ([info]jewelweed) wrote,
2006-08-25 10:29:00
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Moving toward autumn: Time for Jewelweed's Wild Mushroom Soup

This is one of my favorite times of the year. The air is feeling crisp, the nights are no longer hot, and I can feel the dark coming in earlier. Samhain is just around the corner, my favorite holiday, and this year I am absolutely going to have a gathering at my place.

Its also the perfect time of the year for what is my soul food:

Wild Mushroom Soup

I like to go all out on this one, finding a variety of mushrooms, a little bit of everything, and taking my time with it. The recipe below is adapted from a soup cookbook I bought awhile back-- they recommend adding cream, but I am happier without the dairy. I also love making a really strong chicken and veal broth with lots of fresh herbs. 

Please note:  One thing you do *not* want to add to this soup is garlic-- garlic will overwhelm the mushroom flavor pretty quickly.  I suppose it would be okay if you were just using button mushrooms, but the real beauty of this dish is the wild mushroom flavor and the varied shape of the mushrooms.  For this same reason, go easy on the chili pepper-- a little is good, but it is very easy to put in too much.

Gather the following ingredients:
  • extra virgin olive oil
  • A healthy handful of minced shallots
  • A good sack of brown button mushrooms
  • Mixed fresh wild mushrooms such as chestnut, morels, chanterelles, porcini  (whatever you can get your hands on) sliced up in rough shapely, delectable slices.  Fresh 'shrooms can usually be found in gourmet shops and are worth every penny.  If all else fails, you can usually find all of these dried, or order them on the internet. Porcini especially makes me miss Rome in the worst way!
  • Chicken and veal stock -- preferably Homemade, though I cheat often by using what I can find at Whole Foods
  • Fresh herbs-- thyme, parsley, and tarragon especially (save some for garnishing!)
  • Half of a tablespoon of crushed red chili peppers (go easy!)
  • A healthy splash of dry sherry
  • kosher salt -- to taste

Directions:

  1. Don't wash mushrooms! Brush off any dirt or pine needles, and cut the bottoms of the stems which might be dirty. 
  2. Separate the stems from the caps of the wild mushrooms. Reserve tops.
  3. Put the stems in a food processor with the button mushrooms. Process until they are minced, or failing then chop very finely.
  4. Put the oil and processed or chopped mushrooms into a frying pan.
  5. Saute for a little bit, then add the stock.
  6. Bring the liquid to a boil, then cover the pan and reduce heat to low. Simmer for 5 - 6 minutes or until the mushrooms pieces have shrunk to half their size.
  7. Transfer to a strainer (not a colander) over a soup pan, and strain out the stock.
  8. Press the mushrooms to get all the liquid you can, and discard pulp.
  9. Saute the shallots separately until they are a little translucent, then add to the soup pan.
  10. Slice or tear the remaining uncooked wild mushrooms into bite-sized pieces, paying attention to size and shape since that is a large part of the delight of this soup.  If you are lucky enough to find chestnut mushrooms (which are a ruddy brown and very small) do not slice at all.
  11. Add the finely chopped fresh herbs and the chili peppers to the soup pan. If you can find it, and if you want to get really decadent, a light drizzle of white truffle olive oil at this point is very exciting.
  12. Cook on low boil until the mushrooms are tender and tasty.
  13. Add the sherry and then simmer for a little while longer. 

Salt to taste, and serve in beautiful bowls with a fair amount of fresh herbs on top, and a nice crusty bread and butter.  Candles should be lit, company lively, and autumn leaves should be blowing about outside the window.

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  • 13 comments

[info]kitarra

August 25 2006, 17:35:06 UTC 5 years ago

I think... I am going to have to make this!

[info]jewelweed

August 25 2006, 17:39:22 UTC 5 years ago

I think I am going to blog soup this winter. :-)

[info]kitarra

August 25 2006, 17:45:38 UTC 5 years ago

I think you should!

Soups and stews?

[info]madam_silvertip

August 25 2006, 17:52:29 UTC 5 years ago

Look at this site! You might want to submit your recipe:

http://www.soupsong.com

BTW, did you get my message that I CAN come for on the 16th????

[info]jewelweed

August 25 2006, 19:03:10 UTC 5 years ago

Ooooooohhh! Must try this one!

Gametable Mushroom Soup

* 5 cups vegetable or chicken stock
* 2 Tablespoons soy sauce
* 2 Tablespoons red wine vinegar
* 1 bay leaf
* 3 teaspoons minced parsley
* 1/8 teaspoon thyme, crumbled
* 2 Tablespoons butter
* 2 medium onions, minced
* 1 pound dark gilled mushrooms, on the old side, sliced thinly
* 2 Tablespoons flour
* salt and pepper
* 2 Tablespoons rice (or wild rice)

Garnish: long pieces of fresh chives or green onions

Simmer the stock, soy sauce, vinegar, parsley, thyme, and bay leaf in a large saucepan for 30 minutes.

At the same time, melt the butter in a large saucepan over low heat. Add onions and cook until translucent, stirring occasionally--about 10 minutes. Turn up the heat to medium, add mushrooms, and stir them around until their liquid is released. Add flour and stir for 3 minutes.

Strain the stock, then slowly stir it into the mushroom mixture. Season with salt and pepper. Bring to a boil, mix in rice, and simmer for 25 minutes. Soup can be refrigerated at this point until you're ready to serve.

When ready to serve, reheat the soup, ladle into bowls, and garnish with chives or green onions.

[info]madam_silvertip

August 25 2006, 20:08:17 UTC 5 years ago

Re: Ooooooohhh! Must try this one!

heaven in a bowl...(needs to make more soup at home.)

[info]jewelweed

August 25 2006, 19:04:35 UTC 5 years ago

I didn't get an email about that-- so you are on for the Gulag conference?

Just let me know the plan! A comfy futon and a pot of fine soup awaits!

[info]madam_silvertip

August 25 2006, 20:07:55 UTC 5 years ago

Sounds like heaven, really, at the loveliest time of the year in Boston.

I sure am on! The latest medical news is confusing (see my journal), but at least it means I am not going to be cut on any time soon. Right now I have an appointment with a gynecologist on Sept. 20 and my husband will pick up my photos from the ultrasound on Monday, so we can take a look for ourselves. Basically the tech and the radiologist said such different things we're concerned the photos might have been switched.

I'm planning to drive up on Monday the 16th and go home Sunday the 22nd. The conference is Thursday-Saturday, but I'll still have the evenings free. There are three other people I need to see--with two you are definitely invited to join us for dinner. This is not counting Ruth, who we were planning to invite for dinner at Celia's. (Though the plans are flexible.)

I am so very psyched I will not be missing this. I've missed a number of nice things recently owing to time conflicts.

[info]madam_silvertip

August 25 2006, 20:08:30 UTC 5 years ago

Sent you an email but it may have gotten lost.

[info]dani_namaste

August 25 2006, 18:13:47 UTC 5 years ago

I like you more with each passing day...

PLEASE consider inviting me to your Samhain celebration. I'd love to be in attendance.

[info]jewelweed

August 25 2006, 18:48:35 UTC 5 years ago

Awww! :-) Assuming I can keep on schedule and actually pull this thing together, I will absolutely have you on the list! Yay!

[info]kitarra

September 14 2006, 07:25:38 UTC 5 years ago

I made your soup and it was sooooo good and soooo saticfying. He're's my post about it.

http://www.cookingdebauchery.com/cooking_debauchery/2006/09/jewelweeds_wild.html

[info]kahoki

October 8 2006, 22:22:38 UTC 5 years ago

After having a couple of disappointing experiences with Campbell's Soups new heat and serves at work, it will be worthwhile to try something like this out, as I love the mushroom soup.
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