Ingredients
Serves 12.
- 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
- 6 tablespoons unsalted butter
- 3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
- 6 tablespoons all-purpose flour
- 3/4 cup medium sherry, such as amontillado
- 5 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoons finely chopped fresh thyme
- 2 pounds assorted fresh mushrooms, such as cremini and white
- Coarse salt and freshly ground pepper
- 1 cup heavy cream
- 1 cup whole milk
- Chervil Cream
- Tiny Croutons
Directions
- Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside. Strain soaking liquid; set aside.
- Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until soft but not browned, 10 to 15 minutes. Stir in flour; cook 2 minutes. Add sherry; whisk until smooth. Whisk in stock, thyme, and reserved soaking liquid; bring to a boil. Reduce heat; simmer 5 minutes. Stir in dried and fresh mushrooms. Remove from heat.
- Pour into a large bowl. Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan. Bring to a simmer; cook, stirring occasionally, 15 minutes. Season with salt and pepper.
- Stir in cream; bring just to a simmer. Season with salt. Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving. To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.
Chervil Cream
Ingredients
Makes about 2/3 cup.
* Coarse salt
* 4 cups loosely packed fresh chervil, with stems (about 4 bunches)
* 1/3 cup cold heavy cream
Directions
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.
2. Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.
Ingredients
Tiny Croutons
Ingredients
Makes about 1 cup.
* 6 slices very thinly sliced white sandwich bread, crusts removed
Directions
1. Tablespoon unsalted butter, melted Preheat oven to 350 degrees. Cut bread into 1/4-inch cubes. Toss with butter on a rimmed baking sheet. Toast in oven, tossing once, until pale golden, 9 to 10 minutes. Croutons can be stored in an airtight container at room temperature up to 3 days.