Wild Mushroom and Pecan Soup
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Wild Mushroom and Pecan Soup
By Laurazee on Sunday, February 8, 2004 - 11:37 pm: | Start off a special meal with style or give a simple repast a gourmet touch. This soup has a hint of nutty flavour, and whipping cream adds a velvety texture. - 1 cup boiling water
- 2 10-g. pkgs dried Porcini mushrooms (I ended up using 1 pkg of Porcini & 1 of dried wild mushrooms)
- 2 tbsps. butter
- 1/2 lb. white mushrooms, divided
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp. marjoram
- 1 tsp. dried thyme
- 5 cups chicken stock
- 1 cup 35-per-cent whipping cream (I used regular half-and-half coffee cream)
- 1/4 cup finely chopped pecans
- 1/2 tsp. each: salt and pepper
Pour boiling water over Porcini mushrooms and let stand 30 minutes. Meanwhile, melt butter in large saucepan. Chop half the white mushrooms and add to pan with carrots, celery, onion, garlic and herbs. Cook over medium heat for 3 to 4 minutes. Separate porcini mushrooms from liquid; strain liquid. Add porcini mushrooms, mushroom liquid and chicken stock to pan. Bring to boil and simmer, covered, for 30 minutes. Process soup in batches in a blender or food processor. Finely chop remaining white mushrooms, then add to the soup with whipping cream, pecans, salt and pepper. Simmer, uncovered for 10 minutes. Adjust seasonings to taste. Serves 6 to 8. (When I was "extending the recipie" – e.g. making bigger quantities for a larger crowd – I threw in a regular can of cream of mushroom and more chicken stock…
By Bea on Sunday, February 8, 2004 - 11:59 pm: | Sounds fantastic. This is one I'll try for our gourmet group.
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