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Tuesday, February 21, 2017

Wild Mushroom Soup







  Time 1 hour and 15 minutes 
 Yield 4 to 5 quarts, or 12 servings 

It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Featured in: Hold The Butter. 

Ingredients
½ cup olive oil
2 pounds white button mushrooms, quartered
2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
2 cups diced yellow onion
1 cup sliced leeks (white part only)
¼ cup sliced garlic (about 6 cloves)
½ cup Madeira
3 teaspoons fine sea salt
3 ½ quarts unsalted wild mushroom stock (see recipe), or as needed
2 cups whole milk

Preparation
1. In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
2. When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.

3. Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
4. Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

Adapted from Jeremy Bearman

http://cooking.nytimes.com/recipes/1014475-wild-mushroom-soup

Wild Mushroom Stock
  Time 1 hour, 45 minutes 
 Yield 4 quarts 

Ingredients
½ cup olive oil
4 quarts wild mushrooms, coarsely chopped
4 quarts white mushrooms, coarsely chopped
3 heads garlic, halved
4 cups chopped onion
4 cups chopped celery
1 ½ cups moderately packed flat-leaf Italian parsley (including stems)
6 sprigs thyme
1 tablespoon black peppercorns

Preparation
1. Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
2. Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
3. Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.


Featured in: Hold The Butter. 
Adapted from Jeremy Bearman
http://cooking.nytimes.com/recipes/1014474-wild-mushroom-stock



 




 

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