Five Mushroom Soup Recipe

ingredients

2 tablespoons unsalted butter
1 cup shallots, minced
1/3 cup minced garlic
3/4 cup hazelnuts, toasted, skins removed and chopped
1 pound domestic mushrooms, roughly chopped
4 ounces oyster mushrooms, roughly chopped
4 ounces shiitake mushrooms, roughly chopped
1/4 ounce dry porcini mushrooms, washed, soaked, drained and chopped (save liquid)
1/4 ounce dry morels, (same as porcini)
1 cup medium dry sherry or Madeira, (good quality)
6 cups chicken stock, divided use
1/4 cup cornstarch, (made into a slurry with chicken stock)
1 cup chicken stock (use with cornstarch)
2 cups heavy cream
1 teaspoon dried tarragon

Cognac-Hazelnut Creme Fraiche
6 ounces creme fraiche or sour cream
1 teaspoon fine cognac
1/4 teaspoon hazelnut liqueur

directions

In a large heavy pot melt the butter. Saute hazelnuts in butter until lightly browned. Turn down the heat and sweat the shallots and garlic for 5 minutes. Add all the mushrooms, cover and cook over low heat for 5 minutes.

Turn the heat up. Add the sherry or Madeira and reduce liquid by half. Add 5 cups of the chicken stock, thyme and reserved mushroom soaking liquids.

Bring to a simmer and whisk in the cornstarch mixture. When thickened, stir in cream. Simmer 30 minutes over low heat. Add tarragon, salt, black ground pepper and white pepper to taste.

Serve in large soup plates with a dollop of Cognac-Hazelnut Creme Fraiche, if desired.

For Cognac-Hazelnut Creme Fraiche: Combine all ingredients in a small bowl. Serve on top of soup. Top with chopped hazelnuts, if desired. Refrigerate any leftover creme fraiche.

Recipe Source: the Hazelnut Council

nutrition data