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
mixed wild mushrooms
I large or 2 small leeks, finely sliced
pancetta, cut into strips
small potato, finely shredded
pint vegetable or chicken stock
Pint heavy cream
egg yolks, beaten
chives, finely chopped
sea salt to taste
freshly ground pepper to taste
slices bread (dense rustic-style) cubed
Madiera or Port Wine (optional)
Extra virgin olive oil
garlic clove, thinly sliced
In This Recipe
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.