Baked Dried Cèpes and Morel soup

Name: Baked Dried Cèpes and Morel soup (Soupe aux Cèpes et Morilles Seches)
Cuisine: France
Ingredients: 1 ounce [30 g] dried cèpes (porcini), or ¾ pound [335 g] fresh; 1 ounce [30 g] dried cèpes (porcini), or ¾ pound [335 g] fresh; 1 ounce [30 g] dried morels, or ¾ pound [340 g] fresh; ½ cup [125 ml] semidry Madeira or good dry sherry (ideally, amontillado); ½ cup [125 ml] semidry Madeira or good dry sherry (ideally, amontillado); 4 tablespoons butter or rendered duck or goose fat if you’re using fresh mushrooms, or 2 tablespoons if you’re using dried mushrooms; 4 tablespoons butter or rendered duck or goose fat if you’re using fresh mushrooms, or 2 tablespoons if you’re using dried mushrooms; 4 tablespoons butter or rendered duck or goose fat if you’re using fresh mushrooms, or 2 tablespoons if you’re using dried mushrooms; 4 tablespoons butter or rendered duck or goose fat if you’re using fresh mushrooms, or 2 tablespoons if you’re using dried mushrooms; 4 tablespoons butter or rendered duck or goose fat if you’re using fresh mushrooms, or 2 tablespoons if you’re using dried mushrooms; salt; pepper; 1 medium-size onion, chopped fine; 1 clove garlic, chopped fine; ¼ pound [115 g] pancetta or prosciutto end, cut into ¼-inch [.5 cm] dice; ¼ pound [115 g] pancetta or prosciutto end, cut into ¼-inch [.5 cm] dice; ½ teaspoon chopped fresh thyme or marjoram, or ¼ teaspoon dried thyme; ½ teaspoon chopped fresh thyme or marjoram, or ¼ teaspoon dried thyme; ½ teaspoon chopped fresh thyme or marjoram, or ¼ teaspoon dried thyme; 8 cups [2 l] full-flavored broth such as Brown Chicken Broth or beef broth; 8 cups [2 l] full-flavored broth such as Brown Chicken Broth or beef broth; 8 cups [2 l] full-flavored broth such as Brown Chicken Broth or beef broth; ¼ pound [115 g] terrine of foie gras, preferably bloc or entier, cut into ¼-inch [.5 cm] cubes (for more about foie gras); ¼ pound [115 g] terrine of foie gras, preferably bloc or entier, cut into ¼-inch [.5 cm] cubes (for more about foie gras); 3 pounds [1.5 kg] puff pastry (pâte feuilletée) or 3 packages (¼ ounces each [397 g]) store-bought frozen puff pastry made with butter; 3 pounds [1.5 kg] puff pastry (pâte feuilletée) or 3 packages (¼ ounces each [397 g]) store-bought frozen puff pastry made with butter; 3 pounds [1.5 kg] puff pastry (pâte feuilletée) or 3 packages (¼ ounces each [397 g]) store-bought frozen puff pastry made with butter; 1 egg

Soupe aux Cèpes et Morilles Seches

Preparation info

Makes
12
first-course servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This recipe is enough for 12 servings, rather a lot, but cutting the recipe down much smaller has you weighing out ridiculously small amounts of ingredients. If you want to serve less, you can make a whole batch of soup and freeze what you don’t use.

Ingredients

1 ounce [30 g] dried cèpes (porcini), or ¾ pound [335

Europe
France
Soup
Starter
Baking

Method

If you’re using dried mushrooms, rinse them in a colander under cold running water and toss them with the Madeira in a mixing bowl. Soak them for about 1 hour, moving them around in the Madeira periodically to make sure they soften evenly. Squeeze the Madeira out of the softened mushrooms and reserve it in a small bowl. If you’re using fresh mushrooms, inspect them for dirt and sand. If they’re