Wild Mushroom Soup - cooking recipe

Ingredients

3/4 c. shiitake mushroom
3/4 c. portobello mushrooms
1/4 c. dried porcini mushrooms (soaked for 5 minutes in 1/4 c. water)
1 c. button mushrooms, sliced
1/4 c. minced shallot
1 small onion, peeled and minced
2 Tbsp. olive oil or butter
1/4 c. dry sherry
1 qt. chicken stock or broth, heated
1 c. heavy cream
salt and freshly ground black pepper to taste
3 Tbsp. fresh tarragon, chopped
creme fraiche for garnish, optional

Preparation

Separate the stems from the caps of the wild mushrooms.
Do not wash the mushrooms, but rub them with a dry cloth; reserve the tops.
In a heavy 10-inch skillet over medium heat, saute the wild mushroom stems, shallots, onions and button mushrooms in the olive oil or butter.
After 1 minute, lower the heat and simmer for 5 minutes or until most of the liquid evaporates.
Deglaze with sherry by pouring it over the mushroom mixture and scraping the sides of the pan.
Incorporate the mushroom pieces into the liquid. Add the hot stock or broth.
Simmer 3 minutes or until mushrooms are very soft.
Place the mushroom stem mixture into the food processor and puree until smooth.
Return the mixture to the pot and add the cream.
Dice the reserved mushroom caps and add them to the soup.
Simmer until the soup has thickened slightly, 5 to 10 minutes.
Season to taste with salt and pepper.
To serve, ladle into warmed bowls and garnish with chopped tarragon or a swirl of creme fraiche.
Serves 4.