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Author Notes: A mycologist friend and I like to forage for mushrooms in the woods at our farm. When we can find only a smattering of this and that, I make this soup which was inspired by Antonio Carlucci's "Passion for Mushrooms" but changed up. I kept the name just because it seemed perfect for the Halloween season! A medly of mixed wild mushrooms from the grocery store works as well. —oldgreenfarm
- 8 ounces mixed wild mushrooms
- 2 tablespoons butter
- I large or 2 small leeks, finely sliced
- 1 ounce pancetta, cut into strips
- 1 small potato, finely shredded
- 1 1/2 pint vegetable or chicken stock
- 1 Pint heavy cream
- 2 egg yolks, beaten
- 1 bunch chives, finely chopped
- sea salt to taste
- freshly ground pepper to taste
- 2 slices bread (dense rustic-style) cubed
- splashes Madiera or Port Wine (optional)
- 1 tablespoon Extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
- Heat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
- After a few minutes add the pancetta and crisp it up. Add the potato, and then the stock. Add splash (about 1 tablespoon) of Madiera or Port wine if desired.
- Add the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
- Sautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
- Remove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.