Wild Mushroom Soup

1. 1

   If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

2. 2

   In a large heavy saucepan, place the stock and the mushrooms over moderate heat.

3. 3

   Bring to a simmer and continue to cook for about 15 minutes.

4. 4

   Drain the mushrooms, reserving the stock.

5. 5

   Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.

6. 6

   Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times.

7. 7

   Do not puree; they should be chunky.

8. 8

   Return the chopped mushrooms to the stock and add the cream.

9. 9

   Bring to a simmer over moderately low heat and whisk in the flour-butter mixture.

10. 10

    Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.