Mushroom and green onion soup

 

    If dried Chilian mushrooms are not available, you can substitute dried shiitake, porcini or Polish mushrooms. To lower the fat, substitute milk for the heavy cream.

Makes 6 servings (about 7 cups)

• 2 ounces dried Chilian mushrooms
• 2 cups warm water
• 4 cups beef broth
• ¼ cup unsalted butter
• 3 bunches green onions, trimmed of 2 inches of greens, thinly sliced (3 cups)
• 2 cloves garlic, crushed
• Pinch of pepper
• 3 tablespoons all-purpose flour
• 1 cup heavy cream or milk
• 3 tablespoons finely chopped parsley
• 6 fresh white button mushrooms, sremmed and thinly sliced

1. Combine dried mushrooms and warm water in medium-size bowl ; let soak 30 minutes or until mushrooms are softened.
2. Lift mushrooms out of water and reserve ; strain water through fine-meshed sieve line with paper toweling or cheesecloth into small bowl, reserve.
3. Run mushrooms under cold water to remove any remaining grit.
4. In medium-size saucepan, combine reserved mushrooms and beef broth ; bring to boiling over medium heat.
5. Lower heat ; simmer, covered, for 30 minutes or until mushrooms are tender.
6. Drain mushrooms, reserving cooking liquid ; finely chop mushrooms.
7. Strain liquid through fine-meshed sieve lined with paper toweling or cheesecloth to make certain no grit remain ; reserve liquid and mushrooms separately.
8. Melt butter in heavy-bottomed Dutch oven or saucepan over low heat.
9. Add green onion, garlic, 3 tablespoons reserved liquid and pepper ; cover casserole and cook until green onion is soft, about 3 minutes.
10. Whisk in flour until well blend ; stir in remaining reserved liquid.
11. Bring to boiling, lower heat ; add reserved mushrooms, cover and simmer 20 minutes.
12. Stir in cream ; cook just until heated through, do not boil.
13. Serve at once, garnished with parsley and sliced raw button mushrooms.

BON APPÉTIT