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Chicken Soup with Forest Mushrooms

a guest Dec 28th, 2015 62 Never
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  1. <strong>Chicken Soup with Forest Mushrooms</strong>
  2.  
  3. (from "Dairy Hollow House Soup & Bread Cookbook"
  4. by Crescent Dragonwagon)
  5.  
  6. 4 cups Chicken Stock or Vegetable Stock
  7.  
  8. 1 ounce dried porcini mushrooms
  9.  
  10. 1/4 to 1/2 pound fresh shiitake mushrooms, tough stems removed, caps and tender parts of stems diced, 1 1/2 ounces dried
  11.  
  12. 2 cups dry white wine
  13.  
  14. 3/4 cup wild rice, rinsed
  15.  
  16. 2 tablespoons butter
  17.  
  18. 2 tablespoons mild vegetable oil, such as corn or peanut
  19.  
  20. 1 large onion, diced
  21.  
  22. 1/4 pound domestic white mushrooms, coarsely diced
  23.  
  24. 1/4 pound any other exotic seasonal edible mushrooms, such as morels, tree ears, or oyster mushrooms, cleaned, tough stems removed, caps sliced
  25.  
  26. 1/4 cup unbleached all-purpose flour
  27.  
  28. 1 cup heavy (whipping) cream (or evaporated skim milk, if you must save calories and fat grams, and/or watch cholesterol)
  29.  
  30. 1/4 teaspoon dried thyme
  31.  
  32. Several gratings of fresh nutmeg
  33.  
  34. Salt and lots of freshly ground white pepper
  35.  
  36. 2 tablespoons dry sherry or brandy
  37.  
  38. 1 teaspoon, approximately, Garlic Oil (optional)
  39.  
  40. Minced fresh parsley or sprigs of fresh thyme, for garnish
  41. ___________
  42.  
  43. 1. In a soup pot, bring the chicken stock to a boil.
  44.  
  45. 2. In a small bowl, put the dried porcini and the dried shiitakes, if using. Pour 1 cup of the boiling chicken stock over them to cover, weighing the mushrooms down with a plate so they remain submerged.
  46.  
  47. 3. Add the white wine to the stock remaining in the pot and bring to a boil. Stir in the wild rice. Turn down the heat to medium-low and simmer, covered, until the rice is tender and split open, 45 minutes to 1 hour.
  48.  
  49. 4. Meanwhile, in an 8- or 9-inch skillet, heat the butter and oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the fresh mushrooms of all types, including the fresh shiitakes, if using, and sauté, stirring often, until the mushrooms soften, are fragrant, and on the edge of browning, 5 to 10 minutes. Sprinkle the flour over the sauté mixture, and gradually add the cream, stirring and cooking until the flour is smoothed in, the cream thickens, and all delicious mushroom and onion bits are scraped up. Season with the thyme, nutmeg, and salt and pepper. When the wild rice is done, add this mushroom-cream mixture to the barely simmering stock.
  50.  
  51. 5. Remove the reconstituted mushrooms from their broth. Wash them very well if they are at all dirty, cut them up fairly fine, and add them to the soup. Strain the mushroom soaking liquid through a paper coffee filter to remove any dirt or grit, and add it to the soup. Add the sherry or brandy. Let the soup simmer over the lowest possible heat about 20 minutes to blend the flavors. Taste, and if it's not quite there, sneak in a little garlic oil. Do not boil; stir often. Taste for seasoning. You got it? Oh! Divine! Garnish with the minced parsley or sprigs of thyme.
  52.  
  53. <em>Serves 4 to 6 as a starter (smallish portions; this is quite rich)</em>
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