Wild Mushroom Soup With Madeira Recipes

CREAM OF MUSHROOM SOUP WITH MADEIRA

Steps:

• Preheat oven to 300 degrees F.
• Wipe mushrooms clean with a damp cloth and slice thin.
• Spread them out in a shallow ovenproof dish in a double layer.
• Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• Bake for about an hour or until they are completely cooked and the juice is dark and thick.
• Set aside a few mushrooms for garnish if you desire.
• Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• In a heavy saucepan, heat the broth mixture for about 5 minutes.
• Add the cream and cook for 5 more minutes but don't let it boil.
• Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
• Garnish with chives and reserved mushrooms.

WILD MUSHROOM SOUP WITH MADEIRA

Steps:

• Start off by pouring 1 pint (570 ml) boiling water over the porcini and leave them to soak for about 20 minutes. Meanwhile, chop the 12 oz (350 g) of fresh mushrooms quite small in a food processor (or by hand). Then take a medium-sized saucepan, melt the butter over a gentle heat, cook the onion for about 5 minutes, then stir in the fresh chopped mushrooms, giving them a good coating of butter. Keep the heat turned as low as possible and let the mushrooms and onion cook gently, without a lid, for about 20 minutes, giving them a stir now and then. After that, strain the porcini mushrooms through a sieve lined with a sheet of kitchen paper, and reserve the liquid. Chop the soaked porcini, then add them to the rest of the mushrooms along with the strained soaking water and the fresh mushroom sauce. Season well, whisking to amalgamate everything, then add the Madeira. Bring everything up to a gentle simmer and leave to simmer, without a lid, for 40 minutes. All this can be done several hours in advance and then re-heated. The croûtons can also be prepared in advance. Heat up the oil in a frying pan, add the garlic and the croûtons, toss everything together until the croûtons are a rich, golden brown colour and drain on kitchen paper. Just before serving, stir the cream into the soup and garnish each bowl with thin slices of raw mushroom and the croûtons, sprinkled with the chopped parsley.

WILD MUSHROOM SOUP

Steps:

• In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
• When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
• Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
• Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

WILD MUSHROOM AND BUTTERMILK SOUP

Steps:

• In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
• Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
• Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
• Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
• Serve with hot, crusty bread.