“Wild Mushroom Surprise”

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Sheepshead
Morels
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Chanterelle

I remember as a child going mushroom picking with my dad.  Sometimes we would pick mushrooms on our farm and sometimes the neighboring farms. Other times we would go to my Aunt Mary’s Farm (dad’s sister) in Boxcartown.   I remember carrying the basket and trying to pay attention to what was a good mushroom to eat and what was poisonous.  You also had to be careful of what was known as the impostors. They may have looked like the sheepsheads but were not.   I remember being in awe that dad and Aunt Mary knew what to look for.  As much as I loved  the mushrooms,  in the back of my mind I always thought “are these going to make us sick?” LOL

When we would come back from the hunt,  the mushrooms were cleaned. We enjoyed  some of them cooked in  butter with garlic and salt.  The rest were dried or frozen  to be enjoyed at Christmas Eve.   My favorite part of the of the mushroom hunt was walking in the woods spending time with my dad and family.   This was my inspiration to create this recipe.  Below is my version of Cream of Mushroom Soup…..hope you enjoy.

Today I leave the mushroom hunting to the professionals. I purchase mine from a Certified Source.


Cream of Roasted Mushroom Soup:

Ingredients:

  1. 1 pound of  Cremini or wild mushrooms ( I like to use a combination of both)
  2. 1 large shallot thinly sliced
  3. 4 small cloves of garlic, chopped
  4. 1 sweet carrot shredded
  5. 1 Tablespoon Lemon juice
  6. 1 Tablespoon of Thyme (you can use fresh or dried)
  7. 1 teaspoon of each black cracked pepper and Kosher Salt
  8. 2 Tablespoon of  Safflower Oil
  9. 6 Tablespoon of Madeira
  10. 32 oz of Organic Chicken or Beef broth ( you can use Vegetable broth also)
  11. 1 cup Cream
  12. Garnish of snipped chives, croutons, and drizzle of Extra Virgin Olive oil (optional)

Procedure:

Preheat the oven to 300 F or 150 C.  Clean mushrooms and slice thin.  In a bowl, toss  mushrooms with ingredients starting with number #2 and ending with #9. Place in an oven proof dish double layer and roast for about an hour.   Mushrooms should be cooked and juices are thick and dark.  Remove from oven and set aside about a cup of mushrooms to add texture to your soup.  Combine  roasted mushrooms and juices to the broth and slowly stir in cream.   Puree your soup in batches using a blender.  After blending, adjust your seasonings and stir in your reserved mushrooms.  *Note you may want to return your soup to a gentle simmer if the temperature is not hot enough, just be careful not to break the cream.*  Sprinkle individual servings with fresh chives, croutons and a drizzle of Extra Virgin Olive and Enjoy!  KK

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