Name: Potato and Wild Mushroom Soup
Yield: 6 servings
Cuisine: North American
Ingredients: ½ oz dried porcini mushrooms (makes ¼ cup re-hydrated) (15 g); 1 cup hot water (250 ml); 2 Tbsp butter (30 ml); 1 Tbsp vegetable oil (30 ml); 1 cup thinly sliced leeks, use white part only (250 ml); 1 cup meduim diced oyster mushrooms (250 ml); 2 Tbsp finely chopped shallots (30 ml); 1 clove garlic, minced; ¼ cup medium diced chanterelle mushrooms (60 ml); ½ cup reserved porcini liquid (125 ml); 3 medium baking potatoes, peeled, cut into ½-inch cubes; 4 cup chicken stock (1l); 1 cup whipping cream (250 ml); coarse salt and freshly cracked black pepper, to taste; 2 Tbsp olive oil (30 ml); ¼ cup re-hydrated finely chopped porcini mushrooms (60 ml); ½ cup quartered fresh chanterelle mushrooms (125 ml); 1 cup stemmed and thinly sliced shiitake mushrooms (250 ml); 1 Tbsp finely chopped chives (15 ml)

Yields

6 servings

This recipe is a variation of Vichyssoise – which sounds fancy but it’s just a creamy potato and leek soup that is usually served cold and garnished with chives.

ingredients

Potato and Wild Mushroom Soup

oz dried porcini mushrooms (makes ¼ cup re-hydrated) (15 g)

cup hot water (250 ml)

Tbsp butter (30 ml)

Tbsp vegetable oil (30 ml)

cup thinly sliced leeks, use white part only (250 ml)

cup meduim diced oyster mushrooms (250 ml)

Tbsp finely chopped shallots (30 ml)

clove garlic, minced

cup medium diced chanterelle mushrooms (60 ml)

cup reserved porcini liquid (125 ml)

medium baking potatoes, peeled, cut into ½-inch cubes

cup chicken stock (1l)

cup whipping cream (250 ml)

coarse salt and freshly cracked black pepper, to taste

Mushroom Garnish

Tbsp olive oil (30 ml)

cup re-hydrated finely chopped porcini mushrooms (60 ml)

cup quartered fresh chanterelle mushrooms (125 ml)

cup stemmed and thinly sliced shiitake mushrooms (250 ml)

Assembly

Tbsp finely chopped chives (15 ml)

Ingredient Substitution Guide

directions

Step 1

Soak dried porcini mushrooms in 1 cup of hot boiling water for 20 minutes, until re-hydrated and soft. Strain the soaking liquid through a cheesecloth-lined sieve (or use a coffee filter) over a bowl. Remove the mushrooms and reserve for the garnish. The mushrooms will re-hydrate and yield about ¼ cup. Reserve ½ cup of the porcini liquid to make the soup. Any remaining liquid can be used to enhance a stock, sauce or to flavour rice.

Step 2

Heat the butter and vegetable oil in a medium saucepan over medium-high heat. Add the leeks, oyster mushrooms, shallot and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Add the chanterelle mushrooms and cook an additional 2 minutes.

Step 3

Add the potatoes, reserved porcini liquid and chicken stock. Season with salt and pepper to taste. Bring to a boil and reduce heat to a simmer. Simmer the soup for 30 minutes, or until the potatoes are soft. Remove from heat and puree in a blender. Strain the soup through a medium-meshed sieve. Chill completely. Add the cream and keep refrigerated until ready to serve.

Step 4

Heat the olive oil in a medium sauté pan over high heat. Add the porcini mushrooms, chanterelle mushrooms, shiitake mushrooms and salt. Sauté mushrooms for 3 minutes, or just until the mushrooms are cooked through. Remove from heat and chill.

Step 5

Remove ½ cup of the soup and reserve for foam garnish. Divide soup equally into 6 bowls. Foam the ½ cup soup with a hand blender – looking for foam similar to that for a cappuccino. Spoon an equal amount of the mushroom garnish and mushroom foam into the centres of each of the bowls. Garnish with chives. Serve chilled.

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Potato and Wild Mushroom Soup

ingredients

Potato and Wild Mushroom Soup

Mushroom Garnish

Assembly

directions

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