Creamy Wild Mushroom Soup
A cozy, creamy soup featuring Shamrock Farms Heavy Cream.
Ingredients
- 1 cup Shamrock Farms Heavy Cream
- 1 ounce dried wild mushrooms, such as morels, cèpes or shiitakes
- 7 cups defatted chicken broth
- 1/4 cup tawny port
- 2 tablespoons unsalted butter
- 1 cup coarsely chopped onions
- 1 1/2 pounds fresh white mushrooms, wiped clean, stems trimmed and coarsely chopped; reserve 8 whole mushroom caps for garnish
- 1 teaspoon ground allspice
- Salt and coarsely ground black pepper, to taste
- 3 tablespoons snipped fresh chives
Directions
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place the mushrooms in a bowl. Bring 1 cup of the chicken broth and the port to a boil and pour over the mushrooms. Let the mushrooms soak for at least 1 hour. Drain the mushrooms, reserving the liquid, and set aside. Strain the liquid through a double layer of cheesecloth.
Melt the butter in a heavy soup pot over low heat. Add the onions and cook until wilted, stirring occasionally, for 10 minutes. Add the fresh mushrooms, increase the heat to medium-low and cook for 15 minutes, stirring occasionally, to bring out their flavor.
Add the remaining 6 cups of chicken broth, the allspice, salt and pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 15 minutes. Add half the reserved wild mushrooms with all the soaking liquid. Cook, partially covered, 15 minutes longer.
Puree half of the soup in a food processor or blender and return it to the pot. Add the remaining wild mushrooms along with the cream. Heat another 10 minutes to warm the soup through. Julienne the reserved mushroom caps and garnish each serving with the julienned mushrooms and snipped chives.
