*  Exported from  MasterCook  *
 
                             Wild Mushroom Soup
 
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   extra virgin olive oil
      1/4  cup           minced shallots
    1      pound         button mushrooms
    1      pound         mixed fresh wild mushrooms
                         such as oysters, portobello, cremini -- * see note
                         slice for the soup
    1      quart         chicken stock -- preferably Homemade
    3      tablespoons   chopped fresh herbs
                         save unchopped tips for garnish
      1/2  pint          heavy whipping cream
                         crushed red peppers
      1/4  cup           dry sherry
                         kosher salt -- to taste
 
 Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems
 from the caps of the wild mushrooms. Reserve tops. Put the stems in the
 processor with the button mushrooms. Process until they are minced. Put the
 oil, shallots, stock, and the processed mushrooms into a frying pan. Bring
 the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 -
 6 minutes or until the mushrooms have shrunk to half their size. Transfer
 to a strainer (not a colander) over a soup pan, and strain out the stock.
 Press the mushrooms to get all the liquid you can, and discard pulp.
 3. 	Slice or tear tops of remaining uncooked mushrooms into bite-sized
 pieces and add with cream and tarragon to liquid. Cook on a low boil until
 the soup has thickened slightly. Add remaining sherry and cook for 2 - 3
 more minutes. Correct seasoning with salt, if necessary.
 
 
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 NOTES : If fresh wild mushrooms are not available, substitute 2 oz. of
 dried wild mushrooms, re-hydrated, and double the amount  of buttons.
 Separate 3 oz. to slice for the soup. To serve:  Ladle into warmed bowls
 and garnish each serving with the tip of a tarragon leaf or a swirl of
 Creme Fraiche (see recipe). Yield: 4 servings.