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Рецепт Golden Chanterelle Mushroom Soup
by Global Cookbook

Golden Chanterelle Mushroom Soup
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Ингредиенты

  • 1/2 c. + 1 Tbsp extra virgin olive oil
  • 1 3/4 lb golden brown chanterelle mushrooms, minced
  • 1/2 lb white mushrooms, minced
  • 2 lrg celery ribs, minced
  • 2 med leeks, minced
  • 1/2 c. shallots, thinly sliced
  • 4 lrg clv garlic, thinly sliced
  • 3 quart strong chicken stock or possibly strong consomme
  • 3 x fresh thyme sprigs or possibly 1 tsp dry thyme
  • 2 x bay leaves salt and pepper to taste
  • 1 bn celery, inner leaves of, minced

Инструкции

  1. In a heavy-bottomed 4 quart sauce pot, heat 1/2 c. extra virgin olive oil on high heat till oil begins to smoke. Add in 1-1/2 lbs chanterelle mushrooms and white mushrooms, stirring for 5 min. Add in celery, leeks, shallots and garlic, stirring constantly over high heat till all of the vegetable juice has evaporated and mushrooms start to brown, approximately 10 to 15 min.
  2. Add in 2-1/2 qts chicken stock or possibly consomme, stir, add in thyme and bay leaves.
  3. Bring to a boil and skim off any impurities which come to the top. Reduce heat to a slow boil and reduce by approximately 60 to 90 min.
  4. Remove from heat and cold. Remove thyme sprigs and bay leaves. In a blender or possibly food processor, puree soup till smooth and pass through strainer. Season with salt and fresh pepper.
  5. To serve, saute/fry remaining 1/4 lb chanterelles in 1 Tbsp extra virgin olive oil till golden. Place mushrooms on the bottom of each bowl and ladle warm soup over them. Top with celery leaves.
  6. COOKING SECRET: If soup is too thin, put back on stove and reduce. If pureed soup is too thick, use chicken stock to thin. This soup can be prepared 2 to 3 days in advance.