"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 12-10-2003, 10:14 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
By Request: Wild Mushroom Chowder with Porcini Essence

Wild Mushroom Chowder with Porcini Essence

Yield: Approx. 8 Servings (Double or Triple the Recipe for desired Portions)

Ingredients:

1 cup Hot Water
1/2 cup Cognac
1/2 ounce Dried Morrell Mushrooms
1/2 ounce Dried Porcini Mushrooms
1/2 ounce Dried Shiitake Mushrooms
1/2 cup onion, cut into 1/4" dice
1/2 cup celery, cut into 1/4" dice
1 Tbsp. Fresh Garlic, minced
1/2 cup Fresh Cremini Mushrooms, sliced approx. 1/8" thick
1/2 cup Fresh Buttom Mushrooms, sliced approx. 1/8" thick
4 Tbsp. Unsalted Butter
2 Tbps. All-Purpose Flour
4 cups Vegetable or Chicken Stock, heated
2 cups of Whole Milk, scalded
4 fresh Thyme Sprigs + 2 Bay Leaves, wrapped in Cheesecloth, tied tightly with Butcher's String
Kosher Salt and White Pepper to taste
8 tsp. of Porcini OR Truffle Oil (then it's a Truffle Essence)

Method:

Place the dried mushrooms in a bowl and cover with the Cognac and the Hot Water to rehydrate. Let sit for 20 mintues, then drain, but reserve the liquid. If the dried mushrooms were bought whole, julienne into approx. 1/4" thickness and set aside. Heat the butter in a heavy saucepan or stock pot on medium high, and saute the onion, garlic, and celery until tranlucent, but not brown. Add the Fresh mushrooms and about a 1/2 tsp. of Kosher Salt. Saute until mushrooms are just cooked through, about 3-4 minutes. Add in the flour to the vegetable and mushroom mixture, constantly stirring to create a "blonde roux", about 5-6 minutes, but be careful not to break up the mushrooms. Add the heated stock, 1/2 a cup at a time, while stirring so that the roux does not clump. Add the sliced rehydrated mushrooms, the Cognac-Mushroom liquid, the Scalded Milk, and the Thyme-Bay Leaves. Bring to a boil and lightly simmer for 30 minutes while stirring every few minutes to prevent any burning or sticking. Season to taste with the Kosher Salt and White Pepper. Serve immediately and using the Porcini or Truffle Oil, drizzle approx. 1 tsp. per portion over the soup.

**This soup is delicious served with crostini, or a nice, dry, crusty bread. For garnishing, in addition to the Porcini or Truffle Oil, you may use sprigs of fresh thyme, or deep fried leeks lightly coated in flour.

**While the Dried Mushrooms are rehydrating, use that time to bring the stock and the milk up to temperature so that you are not waiting for it. Adding cold stock and milk will cause the roux to clump, and may cause the milk to curdle

__________________

__________________
ironchef is offline   Reply With Quote
Old 12-11-2003, 02:00 AM   #2
Assistant Cook
 
Join Date: Nov 2003
Posts: 7
Sounds incredible. I can't wait to try it.
__________________
Tracy L. is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beef & Wild Mushroom Lasagna Raine Pasta, Rice, Beans, Grains... 0 02-23-2005 03:49 PM
Wild Mushroom Strudel mudbug Vegetables 5 11-02-2004 09:52 AM
Wild Mushroom Ravioli lyndalou Pasta, Rice, Beans, Grains... 2 10-15-2004 06:43 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.