Wild Mushroom Soup

Name: Wild Mushroom Soup
Cuisine: American
Ingredients: 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels, 2 ounces dried cèpes and ¾ pound fresh button mushrooms; 3 cups Chicken Stock; 1 cup heavy cream; 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter; 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter; Salt and freshly milled pepper; Salt and freshly milled pepper

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

1 pound fresh morels or boletus mushrooms (American cèpes), or substitute 2 ounces dried morels,

Americas
United States
Soup
Winter

Method

If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

In a large heavy saucepan, place the stock and the mushrooms over moderate heat.

Bring to a simmer and continue to cook for about 15 minutes.

Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.