Cream of Wild Mushroom Soup
Ingredients
Ingredients
Clarified butter = 12 oz.
340g
onions
1/4″ (.65cm) dice = 20 oz. (570g)
cup
Shallots
sliced = 1(240ml)
Domestic mushrooms
sliced = 2.5 lb. (1.12kg)
Wild mushroom stems
chopped = As needed
flour
all purpose = 16 oz. (450g)
Water = 1.5 Gal
5.7L
Heavy cream = 1.5 qt.
1.4L
Salt and black Pepper = To taste
Garnish
Whole butter = 3.5 oz.
100g
slice
Shiitake mushrooms
1/4″ (.65cm)= 1 lb. (450g)
slice
Oyster mushrooms
1/4″ (.65cm)= 1 lb. (450g)
Instructions
Sweat onions and shallots in butter until translucent.
Add mushrooms and stems and sweat until tender.
Add flour and cook for 8 minutes.
Add water and simmer for 30 minutes.
Puree and strain through chinoise.
Return to kettle, add heavy cream, and bring back to simmer.
Season with salt and pepper.
Sweat garnish in whole butter and add to soup right before serving.