Sunday, May 16, 2010

Mushroom Soup

Category: Soup
Style: Western
Difficulty: Easy
Portion: Serves 8

1 ounce dried mushrooms, such as porcini (about 1 cup)
1 cup boiling water
3 tbsp extra-virgin olive oil
2 medium onion, halved and thinly sliced into half-moons
6 cloves garlic, minced
2 celery stalk, finely chopped (about 1 cup)
2 lb cremini or white mushrooms, caps and stems thinly sliced lengthwise
1 tsp teaspoon salt
1 cup dry white wine (or substitute with apple juice or white graph juice)
4 cups Beef or Chicken stock
1 tbsp finely chopped fresh tarragon, plus sprigs for garnish
2 oz Parmesan cheese, thinly shaved with a vegetable peeler
Black pepper

Soak dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out mushrooms; squeeze over liquid. Finely chop; set aside. Pour liquid through a fine sieve into a bowl; reserve.
Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add fresh mushrooms and salt; cook, stirring occasionally, until most of liquid has evaporated and mushrooms are soft, about 12 minutes. Raise heat to high. Add wine, reserved mushrooms and liquid, stock, and 3 cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add chopped tarragon.
Serve immediately. Garnish with cheese shavings and fresh tarragon springs.

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