Angela's Italian Recipe for Cream of Porcini Mushroom Soup

Cream of Porcini Mushroom Soup
(Crema Di Funghi Porcini)


Ingredients:

1/2 whole chicken
12 oz (350 grams) porcini mushrooms, sliced 1 carrot 1 celery stick 1 onion 2 oz (50 grams) butter 2 fl oz (50 ml) brandy 2 leeks, trimmed and finely chopped 1 oz (25 grams) plain flour 3 and 1/2 fl oz (100 ml) double cream Salt and pepper

Directions:

Place the chicken, carrot, celery and onion in a large saucepan.

Pour in 3 and 1/2 pints (2 liters) water, add a pinch of salt and bring to a boil. Lower the heat and simmer for about 40 minutes until the chicken is tender. Melt half the butter in a frying pan, add the porcini mushrooms and cook, stirring frequently, for about 7-8 minutes. Add the brandy and cook until it has evaporated. Season with salt and pepper and remove from the heat. Lift the chicken out of the pan and strain the stock. Cut off the breast meat, slice and set aside. Remove the remaining chicken meat from the bones and place in a food processor with a ladleful of the stock and two-thirds of the porcini mushrooms. Process to a puree. Melt the remaining butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes. Stir in the flour and gradually stir in the stock. Bring to a boil, stirring constantly, then lower the heat and simmer for another 10 minutes. Stir in the puree and cook for a further 5 minutes, then pour in the cream. Pour into a soup pot and garnish with the sliced breast fillets and remaining porcini mushrooms. Serves 4.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables