Wild Mushroom Soup (Kisler)
Description
This elegant Wild Mushroom Soup combines the deep, earthy flavors of dried cepes with the richness of a roux-based stock. The addition of Madeira wine adds a sophisticated sweetness, while fresh marjoram and sherry vinegar provide bright aromatic notes. Creamy carrots and tender potatoes melt into the broth, creating a comforting and hearty texture that is perfect for chilly evenings. This dish balances rustic simplicity with refined flavors, making it an excellent choice for a cozy dinner party or a special weeknight meal. Serve it with crusty bread for a complete experience.Directions
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Soak the dried cepes in Madeira wine and enough hot water to cover them for 20 to 30 minutes until softened.
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Drain the mushrooms, reserving the soaking liquid. Rinse the cepes briefly under cold water to remove any grit, then drain again and chop them coarsely.
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Strain the reserved soaking liquid through a fine-mesh sieve or cheesecloth to remove sediment, setting the clear liquid aside.
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In a saucepan, heat 2 tablespoons of clarified butter over medium-high heat.
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Add the chopped cepes, chopped onion, and fresh marjoram to the pan.
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Sauté the mixture, tossing frequently, for about 2 minutes until the onions begin to soften.
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Stir in the sherry vinegar, 1/2 teaspoon of salt, and 1/4 cup of the reserved mushroom soaking liquid.
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Simmer the mushroom mixture for 5 minutes to meld the flavors, then remove from heat and set aside.
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In a separate large saucepan or pot, melt the remaining 2 tablespoons of clarified butter over medium heat.
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Whisk in the flour and cook for about 3 minutes, stirring constantly, to form a light roux.
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Gradually whisk in the beef stock, ensuring there are no lumps, and bring the mixture to a boil.
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Reduce the heat to low, stir in the whipping cream and diced carrot, and cover the pot.
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Meanwhile, bring a small pot of water to a boil. Add salt and the diced potatoes.
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Blanch the potatoes for 3 minutes, then drain and rinse them under cold water to stop the cooking process.
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Check the carrot in the soup base; when it is nearly tender, add the blanched potatoes to the pot.
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Simmer the soup, covered, until all vegetables are tender, which should take about 5 more minutes.
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Stir the reserved mushroom mixture back into the soup base.
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Simmer everything together for another 5 minutes to combine the flavors.
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Stir in the lemon juice and adjust the seasoning with additional salt and white pepper to taste.
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Garnish with chopped parsley just before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 90mg30%
- Sodium 450mg19%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
