2 Ounces Dried Lobster Mushrooms
2 Cups Boiling Water
2 Tablespoons Olive Oil
3 Garlic Cloves - Minced
4 Shallots - Minced
2 Cups Dry White Wine
4 Cups Vegetable Broth
1 Cup Heavy Cream
Salt and Pepper to TasteDirections:
Place dried lobster mushrooms in a bowl. Cover with hot water, and allow to soak approximately 20 minutes. Strain hydrated mushrooms and reserve liquid. Squeeze mushrooms to remove any excess water. Chop coarsely.
In a large, heavy bottomed pot, heat 1 Tablespoon olive oil over medium heat. Add shallots and garlic. Saute, about 3 minutes, until shallots are translucent. Remove from pan and set aside. Add remaining oil to the pan. Add hydrated mushrooms and saute briefly seasoning with salt and pepper to taste (a pinch). Remove mushrooms from pan and set aside.
Add wine to the pan, scraping the bottom to incorporate any brown bits. Return shallot mixture to pan and simmer until wine has reduced by half (about 5 minutes). Add stock and the strained mushroom soaking water. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Puree soup with an immersion blender until it is very smooth. Add cream and reserved lobster mushrooms. Return to a low simmer and season with salt and pepper to taste. Serve hot.
Serves 6-8Presented by:
Snow Day Benefit, Organicism Farms and FoodsDate Aired:
January 24, 2013
Snow Day Benefit, Organicism Farms and Foods