Flat Creek Lodge Blog

Cream of Exotic Mushroom Recipe from Virginia Willis

Andi Frey - Monday, February 08, 2010
We had a great time preparing this recipe at the Buckhead Whole Foods location last Thursday and wanted to share this with you!

VIRGINIA WILLIS’ CREAM OF EXOTIC MUSHROOM SOUP
Serves 6

1/2 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 onion, chopped
2 pounds Flat Creek Lodge Oyster Mushrooms, cleaned and sliced
3 cups homemade chicken stock or reduced fat low sodium chicken broth
Bouquet Garni of parsley, thyme, bay leaf, and peppercorns
1/2 cup heavy cream, optional
Coarse salt and freshly ground black pepper

Add the porcini mushrooms in hot water to plump, about 15 minutes. Remove the mushrooms and squeeze out the excess liquid. Place the mushrooms in a bowl. Strain the soaking liquid through a fine sieve or coffee filter into another bowl. Set aside.

Melt the butter over medium heat and add the onion. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes.
Add the chicken stock, reserved mushroom liquid, and bouquet garni. Bring to a boil then reduce the heat to simmer. Cook until the mushrooms are very soft, about 30 minutes.

Remove the bouquet garni. Puree with an immersion blender. Leave it coarse for a more rustic soup or puree it to smooth for a more elegant soups. Add the cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.


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