Wild Mushroom Soup
(Zuppa di Funghi Selvatici)
Ingredients:
2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
1 and 1/2 pounds fresh wild mushrooms (such as stemmed shiitake, oyster and crimini), coarsely chopped
1 tablespoon minced fresh thyme
3 garlic cloves, minced
8 cups chicken broth
1 pound russet potatoes, peeled, cut into 2-inch chunks
1/4 cup dried Porcini mushrooms, brushed clean of any grit
5 tablespoons Madeira
Directions:
Melt butter in heavy large pot over medium-high heat.
Add shallots.
Saute 1 minute.
Add fresh mushrooms.
Saute until tender, about 5 minutes.
Add thyme and garlic.
Saute until mushrooms are golden, about 8-10 minutes.
Stir in 6 cups broth, potatoes and Porcini mushrooms.
Bring to a boil.
Reduce heat, cover and simmer until potatoes are very tender, about 25-30 minutes.
Working in batches, puree soup in blender.
Return soup to pot.
Mix in Madeira and enough chicken broth to thin soup to desired consistency.
Season with salt and pepper.
Bring soup to simmer and serve. Makes 12 servings.