Tuesday, September 5, 2017

Wild Mushroom & Bacon Soup

   

  As the fall coastal mists drift into the river valleys, it signals the beginning of fall mushroom season.  Chanterelles, Oysters, Prince, and Angel Wings can be seen by the diligent hunter.  Many a hunter uses mushroom season as a way to scout for game.  They can scout the land they would like to hunt and bring back a bounty in otherwise very costly fresh ingredients.  One of my favorite things to do with mushrooms beyond steaks, is this amazing Creamy mushroom bacon soup.



Cream of Mushroom Soup

1/2 Lb. Bacon

2 Medium Onions minced

1/2 Lb. Chanterelle Mushrooms 

1/2 Lb. Oyster Mushrooms

1/2 Lb. Prince Mushrooms

1/2 Lb. Angel Wing Mushrooms

4 Oz. Dried Mushrooms (leave dry)

2 Quarts Chicken Stock

1 Quart Heavy Crème

3 T Flour

Sea Salt & Fresh Cracked Black Pepper to taste.

In a large soup pot

Cut the bacon into small pieces while slightly frozen and render it down.  Once rendered, add the onions and caramelize them in the bacon fat.  Add the flour and stir.  Allow the flour to cook off a bit and brown a tad.  Use a medium low heat.  Let it cook 5ish minutes.  Add the fresh mushrooms, sliced to an edible size. Carefully stir, just barely wilting the mushrooms.  Slowly pour in the stock while gently stirring. Add the crème and stir.  Add the dried mushrooms and simmer for 20 minutes on low heat to allow the ingredients to cook through.


Serve in anything you darn well please with a small pat of butter.
Makes enough to feed a crowd but you won't want to share it with anyone.
Best with a fresh baked bread hot out of the oven.









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