This is not a wild mushroom soup for hunters; it’s a soup for wild mushroom hunters, one we threw together in camp after a day of wild mushroom hunting. The soup has few ingredients, and its flavor will vary depending on the type of mushrooms used. If you are lucky enough to have found some other wild edibles such as ramps (wild leeks) or a young cress, by all means, throw them in too!
Slice the wild mushrooms thickly (at least
While the onion mixture is cooking, in a separate sauté pan over high heat, sauté the mushrooms in the remaining olive oil until they are cooked through and lightly browned. (If you’re not comfortable having two pans going at once, finish the onions and garlic, remove the pan from the heat, then do the mushrooms.) Add the mushrooms to the saucepan with the onion mixture along with the tomatoes and stock. Bring to a boil and then reduce the heat and simmer for 3 or 4 minutes. Stir in the port and zest. Taste and season with salt and pepper just before serving. Serve in warm bowls or mugs garnished with a good sprinkling of cheese and chopped fresh herbs, if using.
Garnish if you like with chopped fresh herbs, such as parsley, chives, basil, or chervil, or a combination
© 2004 John Ash. All rights reserved.