Wild Mushroom Soup

One of the nicest things you can do for a recipe is to add mushrooms. Pizza, almost all Asian dishes, omelettes, beside a steak, etc. It's endless what goes good with mushrooms. Get the idea I like them? Here's a simple soup recipe that packs a lot of flavour.

INGREDIENTS

• 1 Lb. fresh morels or boletus mushrooms (dried can be substituted)


• 3 Cups chicken stock


• 1 Cup heavy cream


• 2 Tbsp. all-purpose flour


• 2 Tbsp. Unsalted butter (softened)


• Salt and pepper to taste

If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.

Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat. Combine the flour with the butter and whisk into pot.

Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

Serve immediately.