Mushroom Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful blending of dried mushrooms along with fresh mushrooms and summer red ripe tomatoes. If fresh chanterelles or porcini, or other special fresh mushrooms are available, use them!
1 oz. dried mushrooms (about 1/3 cup or so)
1/2 cup warm water
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
8 oz. fresh mushrooms, sliced
1 shallot, chopped
2 cloves garlic, minced
1-2 red ripe tomatoes, diced (or parsnips and carrots)
4 cups chicken, beef or vegetable stock
1/4 teaspoon freshly ground peppercorns
1 egg
1/4 cup freshly grated hard cheese, such as Gruyere
2 tablespoons chopped fresh parsley
Soak the dried mushrooms in 1/2 cup water for at least 1 hour. Drain and reserve the liquids. Chop mushrooms and set aside. In heavy bottomed saucepan, heat butter and olive oil until hot but not smoking. Add the sliced fresh mushrooms along with the chopped dried ones, chopped shallot, and minced garlic. Cook and stir several minutes, or until the mushrooms release their juices into the pan. Add the diced tomatoes, reserved soaking liquid (strain if necessary in case of sand or other grit), vegetable or chicken stock and season with pepper and any extra salt, if needed. It all depends on the broth. Reduce heat to medium and simmer 8-10 minutes or more to develop the flavors. Whisk the egg very well. Add a bit of the hot soup to the egg to temper it, and then add the warmed egg to the soup, whisking constantly. Blend in the cheese and parsley. Cook and stir over medium-high heat to thicken the soup slightly. Taste and correct seasonings, serve in deep soup bowls with sliced bread or crispy croutons.
Recipe created 2009-08-26.
