Cream of Porcini Mushroom Soup
Don’t make this if you’re worried about cholesterol. I use a half stick of butter and a half-pint of cream for this recipe. But it’s not the kind of soup you’ll make everyday. It’s a special occasion soup. I ate it at a very special occasion — the wedding of my nephew Greg and his bride Shea — in a lovely setting in Montreal, Canada. The ceremony took place at Chateau Ramezay, a structure built in 1705 that served as the residence of Montreal’s governor at that time but is now a museum. The reception was held at Duel, a Montreal restaurant whose two chefs maintain a friendly rivalry between Asian and modern French cuisine. I tried to duplicate one of the courses we ate (since the chefs never responded to my request for their recipe) and if my attempt is not exactly the same as theirs, it’s pretty darn close — and pretty darn good. I really wouldn’t be too concerned about the calories and cholesterol either. The recipe makes enough to feed eight people. So if I calculate the damage spread throughout that many servings, I think I feel better already.
Here’s the beaming couple:
Cream of Porcini Soup
1 ounce dried porcini mushrooms
1/2 stick butter
2 leeks, cleaned and sliced (white part only)
4 shallots, peeled and sliced
2 cloves garlic, minced
2 1/2 cups fresh sliced mushrooms (I used cremini, but you can use button mushrooms if you like)
1 large sweet potato, peeled and diced (you can use white potato if you prefer)
1/2 cup dry vermouth or white wine
4 cups chicken broth
a few sprigs of fresh thyme
1 tsp. salt, or more to taste
freshly ground black pepper, to taste
1/2 pint heavy cream
Soak the porcini mushrooms in 2 cups tepid water for at least 1/2 hour. In the meantime, melt the butter and saute the leeks, onions and garlic until transparent. Drain the mushrooms, which have been soaking, and save the soaking liquid. Chop the dried mushrooms and add to the pot with the leeks, onions and garlic. Add the fresh mushrooms, except for about 1/2 cup that you reserve for the end garnish. Continue to saute everything until the mushrooms are cooked through. Strain the water where the porcini were soaking and add to the pot. Add the rest of the ingredients, except the heavy cream. Simmer for at least 1/2 hour or until the potato is cooked through. Put everything into a blender and blend until totally smooth. You’ll have to puree everything in about three separate batches. Pour the puree into a clean pan and add the cream, stirring until everything is blended and heated through. Serve with the mushroom garnish floating on top. To make the mushroom garnish: Chop up the remaining 1/2 cup of mushrooms and saute in a couple more tablespoons of butter.
That’s the most elegant mushroom soup I’ve ever seen! Thanks for the photo of Greg and Shea too!
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