Wild Mushroom Soup

A robust combination of hearty flavors that bring warmth any time of the year. Featuring Custom Culinary^® Alfa Gold Label Chicken Base and Custom Culinary^® Alfa Gold Label Mirepoix Base. Wild Mushroom Soup brings together the wholesome flavors of porcini mushrooms, leeks, shallots, shiitake mushrooms, chanterelle mushrooms, thyme.

Made with:

What You'll Need

* Yield = 1/2 gallon

Quantity	Ingredients
1 1/2 oz	Porcini mushrooms, dried
1 cup	Warm Water
2 Tbsp	Olive Oil
2 each	Leeks, thinly sliced (white part)
2 each	Shallots, diced
1 Tbsp	Custom Culinary Alfa® Gold Label Mirepoix Base
8 oz	Shitake mushrooms, sliced
8 oz	Chanterelle mushrooms, sliced (any blend may be used)
3 quarts	Water
2 oz	Custom Culinary Alfa® Gold Label Chicken Base
1 tsp	Thyme, fresh chopped
1 tsp	Black Pepper
1 1/2 cups	Heavy cream
2 sprigs	Thyme, fresh

Preparation

Soak porcini mushrooms in warm water for 30 minutes. Strain and save liquid. Squeeze the mushrooms removing as much liquid as possible then finely dice mushrooms, set aside.
In a 1gallon sauce pot, heat olive oil over medium high heat. Add leeks and shallots. Sauté over medium heat for 5-7 minutes, stirring frequently.
Add sliced mushrooms and Gold Label® Mirepoix Base, mixing well. Sauté over medium heat 3-5 minutes.
Add water, Gold Label® Chicken Base, porcini mushrooms, soaking liquid, thyme, and black pepper. Gently boil 20 minutes, stirring occasionally.
Puree 3/4 of the soup in a blender. Return to remaining soup, add cream and sherry. Heat to boiling, stirring frequently.