Wild Forrest Mushroom Soup with Port Cream
Ingredients
- 12 ounces combination fresh mushrooms such as Cèpes, Lapioti, Morilles
- 4 ounces butter
- 1 small onion, chopped medium
- 2 stalks celery, diced fine
- 1 teaspoon garlic, chopped fine
- 3 cups heavy cream
- 1 cup port
- 6 cups chicken stock
- 1/4 cup cornstarch, dissolved in water
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Directions
Prepare the wild mushrooms by gently cleansing and removing all loose dirt. Chop roughly. Sauté the onion, celery and garlic in melted butter in a large, heavy pot over medium heat until the onions are transparent. Add the fresh mushrooms and the heavy cream; allow to simmer gently for 10 minutes. Reduce the heat to low; add the port and simmer 2-3 minutes longer. Add the chicken stock and boil for 15 minutes. Add the diluted cornstarch, rosemary, & thyme. Simmer for 5 additional minutes. Add salt & pepper to taste. Serve hot with crusty French baguettes.