Wild Mushroom Soup with Madeira

Name: Wild Mushroom Soup with Madeira
Yield: 6 portions
Ingredients: 2¾ cups Berta’s Chicken Stock or canned broth; 2¾ cups Berta’s Chicken Stock or canned broth; ½ cup Madeira; 4 tablespoons (½ stick) unsalted butter; 1 onion; 3 leeks (white part only), well rinsed and dried; 1 ounce dried morels; 1 pound fresh cultivated button mushrooms, stems removed; 2¼ cups homemade beef stock or canned broth; 2¼ cups homemade beef stock or canned broth; 3 tablespoons unbleached all-purpose flour; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; crème fraîche, for garnish; 1 bunch snipped fresh chives (2 tablespoons), for garnish

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

One ounce of dried wild mushrooms adds just the right amount of woodsy flavor to this soup. If morels are unavailable, substitute shiitakes or cépes. This is a perfect soup to start off Thanksgiving dinner.

Ingredients

½ cup Madeira
2¾ cups Berta’s Chicken Stock or canned broth

Soup
Thanksgiving

Method

In a small saucepan combine the Madeira, ½ cup of the chicken stock, and the morels. Bring to a boil, remove from the heat, and let stand for 30 minutes.
Dice the leeks and onion. Melt the butter in a large soup pot. Add the leeks and onion, and cook over low heat unti