Wild Mushroom Soup

Name: Wild Mushroom Soup
Yield: 6 to 8 portions
Ingredients: 2 ounces dried cèpes, morels, or chanterelles; 2 ounces dried cèpes, morels, or chanterelles; ¼ cup Madeira; 8 tablespoons (1 stick) unsalted butter; 2 cups finely chopped yellow onions; 2 pounds fresh mushrooms; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 cups Chicken Stock; 1 pint heavy cream (optional); 2 ounces dried cèpes, morels, or chanterelles

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2 ounces dried cèpes, morels, or chanterelles
¼ cup Madeira

Gluten-free
Soup

Method

Rinse the dried mushrooms well in a sieve under cold running water and soak them in the Madeira for 1 hour, stirring occasionally.
Melt the butter in a large heavy pot over low heat. Add the onions and cook, covered, over low heat until they are tender and lightly colored, stirring occasionally, about 15 minutes.
Trim the stems from the fresh mushroom