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
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Ingredients
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8 ounces
mixed wild mushrooms
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2 tablespoons
butter
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I large or 2 small leeks, finely sliced
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1 ounce
pancetta, cut into strips
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1
small potato, finely shredded
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1 1/2
pint vegetable or chicken stock
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1
Pint heavy cream
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2
egg yolks, beaten
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1 bunch
chives, finely chopped
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sea salt to taste
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freshly ground pepper to taste
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2
slices bread (dense rustic-style) cubed
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Splash
Madiera or Port Wine (optional)
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1 tablespoon
Extra virgin olive oil
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1
garlic clove, thinly sliced
Directions
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1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
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Heat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
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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.
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Add the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
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Sautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
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Remove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.
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