Freezes beautifully and is an elegant first course.
1/2 lb shitakes, divided
3/4 lb chanterelles
3/4 lb button mushrooms
3T fresh lemon juice
6T butter, divided
1 med red onion, chopped, divided
6 garlic cloves chopped, divided
3T fresh parsley, divided
1 lemon, peeled, quartered
1/2 t thyme leaves
salt, pepper
2 bay leaves
4 cups chicken stock
3 cups heavy cream
1/2 cup Maderia
3 T Cognac
1T cornstarch
2T water
Sprinkle mushrooms with lemon juice. Thinly slice the shitakes and cut the other mushrooms into cubes-set aside.
For the garnish reserve 1T butter, the shitakes, 2T onion, 1T garlic, & 2T parsley.
Melt 5T butter in a heavy pot & saute remaining onion and garlic until golden. Add remaining mushrooms,lemon peel and quarters, thyme, salt, pepper, and bay leaves. Saute over medium heat until no liquid remains.
Add stock and boil--simmer until reduced by 1/4. Remove bay leaves and lemon peel. Add cream and simmer 20 minutes. Off heat, stir in Maderia and Cognac. Dissolve cornstarch in water and stir into soup. Simmer 10 minutes. Adjust seasonings.
Melt reserved butter in skillet and saute reserved shitakes, onion, garlic & parsley. Season to taste.
Serve soup garnished with sauteed mushroom mixture.
8 servings.
1/2 lb shitakes, divided
3/4 lb chanterelles
3/4 lb button mushrooms
3T fresh lemon juice
6T butter, divided
1 med red onion, chopped, divided
6 garlic cloves chopped, divided
3T fresh parsley, divided
1 lemon, peeled, quartered
1/2 t thyme leaves
salt, pepper
2 bay leaves
4 cups chicken stock
3 cups heavy cream
1/2 cup Maderia
3 T Cognac
1T cornstarch
2T water
Sprinkle mushrooms with lemon juice. Thinly slice the shitakes and cut the other mushrooms into cubes-set aside.
For the garnish reserve 1T butter, the shitakes, 2T onion, 1T garlic, & 2T parsley.
Melt 5T butter in a heavy pot & saute remaining onion and garlic until golden. Add remaining mushrooms,lemon peel and quarters, thyme, salt, pepper, and bay leaves. Saute over medium heat until no liquid remains.
Add stock and boil--simmer until reduced by 1/4. Remove bay leaves and lemon peel. Add cream and simmer 20 minutes. Off heat, stir in Maderia and Cognac. Dissolve cornstarch in water and stir into soup. Simmer 10 minutes. Adjust seasonings.
Melt reserved butter in skillet and saute reserved shitakes, onion, garlic & parsley. Season to taste.
Serve soup garnished with sauteed mushroom mixture.
8 servings.
"He who sups with the devil should have a. long spoon".
