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Jacque Pepin Dried and Fresh Mushroom Soup

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  • Jacque Pepin Dried and Fresh Mushroom Soup

    I made this for dinner this evening, and it was quite good. I didn't use the leek, as I didn't have one on hand.

    Dried and Fresh Mushroom Soup
    1/2 ounce (1/2 cup) dried porcini
    1 cup milk
    4 - 6 mushrooms, cleaned (I used white button mushrooms)
    3/4 cup chopped onion
    1 small leek, trimmed (leaving some green), split, washed, and thinly sliced (1 cup)
    1 medium to large potato (6 ounces), peeled and cut into 1/2 inch cubes
    1 teaspoon salt
    2 1/2 cups water
    Soak dried mushrooms in the milk for at least 1 hour. Lift out the mushrooms, strain the milk and reserve, leaving the sandy residue behind.
    Cut enough of the fresh mushroom caps into matchsticks to measure 3/4 cup. Coarsely chop any remaining mushrooms for soup. Heat the oil in a large saucepan, add the onion and leek and saute for 2 minutes over low heat. Add soaked mushrooms, potato, and chopped 3/4 cup fresh mushrooms, salt, and water and bring to a boil. Cover and reduce heat to low, and simmer gently for 25 minutes.
    Puree the soup in the saucepan using a hand blender, or puree in a food processor and return the soup to the pan. Add julienned mushroom caps and bring to a boil. Stir in the reserved milk and bring to a boil. Serve immediately.