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Mushroom Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any variety of dried mushrooms as desired. I like the combination of dried with fresh for a richly flavored mushroom soup.
1/4 - 1/3 cup dried porcini mushrooms, or other variety as desired
1/2 cup warm water
1/4 cup extra virgin olive oil, or butter
1 medium onion or 2 shallots, diced
3-4 cloves garlic, diced
8 oz. fresh white or brown mushrooms, sliced
4 cups vegetable or chicken stock
1/4 - 1/2 teaspoon fine sea salt, depends on the stock
1/4 teaspoon freshly ground pepper
1 egg
1/4 cup freshly grated Parmigiano-Reggiano
2-3 tablespoons chopped fresh parsley
Soak the dried mushrooms in the warm water at least 30 minutes. Drain and dice the mushrooms a bit if they are large. Strain the soaking liquid, set aside. In a heavy bottomed saucepan or saute pan, heat the oil or butter. Add the chopped onion and garlic and cook 1-2 minutes. Add the sliced fresh mushrooms and continue to cook and stir several minutes, or until the mushrooms release their juices into the pan. Add the porcini, any of the strained soaking liquid, stock, salt, and pepper. Reduce heat to medium and simmer 8-10 minutes or more to develop the flavors. Whisk the egg very well and add a bit of the hot soup to the egg, whisking well to temper it. Then add 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 as desired. Serve in deep soup bowls with slices of great bread.
Recipe created 2012-03-27.
