Mushroom soup

Mushroom Soup Recipe

Made from Porcini,
Chanterelles, and Horns of Plenty

Mushroom photos | SXM-Info | SXM-Info Photos

    one pound of mushrooms (the list above is good, but use what you have)
    One medium onion
    three cloves of garlic
    one quart Half and Half
    a shot of Armagnac never hurt anybody
Dice the onion and garlic. Sauté in enough butter to upset a cardiologist.
When the onions are pellucid and the butter and garlic are turning brown, add sliced mushrooms. When the mushrooms are cooked, add the Half and Half and reduce slightly.
Make up the the volume with Armagnac
Salt and pepper to taste
Serves four to six

Adding a pint of heavy cream will stretch the soup and your waistline. If you can't find them on your property (or in the supermarket), you can get dried mushrooms online. We dry our own and reconstitute them by putting them into a bowl of water and heating them in the mirowave. They lose a bit of texture, but that is not terribly important in this soup. The corkboard trivet and cutting board can be purchased at the Quarry Road Farm store.

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