Wild Mushroom Soup (Soupe aux champignons sauvages)

The Charlevoix region in the lower St. Lawrence is hilly and forested, the woods a good source for mushrooms. Chef Dominique Truchon, owner of Chez Truchon in La Malbaie, uses wild mushrooms in many recipes. These fungi take longer to cook than domestic mushrooms.

Wild Mushroom Soup

2015-01-29 12:42:35

Serves 6

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Ingredients

1. 12 ounces (350 g) fresh wild mushrooms
2. 2 tablespoons (30 mL) butter
3. 1 large onion, finely chopped
4. 1 clove garlic, chopped
5. 2 stalks celery, chopped
6. 2 small leeks, white parts only, sliced
7. 2 sprigs fresh thyme, leaves only
8. 3 tablespoons (45 mL) all-purpose flour
9. 4 cups (1 L) chicken stock
10. 1 cup (250 mL) table cream (15 per cent)
11. Salt and freshly ground pepper to taste
12. Garlic-flavoured croutons (optional)

Instructions

1. Clean mushrooms gently with a soft brush and discard tough stems. Cut mushrooms in bite-size pieces.
2. In a medium heavy saucepan, melt butter over medium heat. Add onions, garlic, celery and leeks and sauté until softened, but not browned.
3. Add mushrooms and stir often just until they release their liquid. Then continue cooking until they begin to turn golden, but not browned.
4. Remove pan from heat and stir in flour. Return to heat and stir for two minutes.
5. Add thyme and bouillon. Bring to a boil and simmer slowly, uncovered, for 30 minutes.
6. Transfer to a blender and purée. Stir in cream, heat gently, and season with salt and pepper to taste.
7. Serve in heated bowls topped with croutons.

Notes

1. Mushroom soup
2. To make an easy mushroom sauce or soup, Chicoutimi wild mushroom forager Luc Godin soaks a 28-gram (1 ounce) package of dried mushrooms for 20 to 30 minutes in boiling water, then drains them, keeping the liquid. He heats butter or oil in a pan, sautées the rehydrated, chopped mushrooms and blends in cream and chicken bouillon.

Julian Armstrong https://www.julianarmstrong.com/