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Cream of Wild Mushroom Soup

CREAM OF WILD MUSHROOM SOUP

When it is cold outside, the first thing I think of is a nice hot meal. Lately I have been stuck inside because of a blizzard. This is not so bad because it has given me a chance to do some hard core cooking. Luckily for me I have a variety of new fats from FATWORKS! This is my second recipe using duck fat, but hey, it is so good. When I was developing this recipe, I was picturing it served in a duck fat basted sourdough bread bowl. I also envisioned wild mushrooms, onion and garlic sautéed in the duck fat. Now I had to sneak in some fat into the reduced infused cream I am going to use. Is it wrong that ALL of the components have the succulent duck fat in it? I think NOT! To top off this symphony of flavors is fresh basil and uncured bacon curls. This dish can be served at any party, brunch or a snowy cold day like today. You can also serve this as an appetizer or soup course by using round sourdough dinner rolls… So if you are looking for a hearty, rich soup to serve, try this recipe for CREAM OF WILD MUSHROOM SOUP.

To purchase your own jar of duck fat, be sure to go to FATWORKS.com and tell them jarOhoney.com  sent ya.

A NOTE: This recipe’s components of the mushrooms and the reduced cream take 8 to 10 hours to complete. You can also do the bacon curls ahead of time (like when you start this recipe).

SERVES 4 ENTREES or 8 appetizers or soup course (just use 8 medium round sourdough dinner rolls and increase the basil tops to 8)

2 cups packed dried whole mixed wild mushrooms

1/2 large organic onion, large chopped, reserve the peel

10 large whole organic peeled garlic cloves, cut 8 of the cloves into 8 pieces each, set aside. Now quarter the remaining 2 cloves and set aside in separate bowl.

1/4 cup fine chopped fresh organic basil leaves

4 decorative tops of fresh organic basil

1/4 teaspoon fresh ground himalayan pink salt

4 cups water

1 cup dry vermouth

2 cups organic heavy whipping cream

4 tablespoons FATWORKS brand PASTURE RAISED DUCK FAT (click here to buy)

4 slices of uncured applewood smoked bacon, slice in half lengthwise

2 pieces of tin foil, 18 inch wide by 12 inch long each

large width milk shake straw

2 long metal skewers

4- 8 ounce organic multigrain sourdough round loaves

In a large un-reactive bowl, put in the mushrooms, chopped onion, chopped garlic, 3 cups water and the vermouth. Stir well. Allow to soak for at least 8 to 10 hours. Stir often.

In a small saucepan, put in the cream, onion peel and the 2 quartered garlic cloves. Add 1 tablespoon of the duck fat. On medium low heat, reduce until 1/2 of the volume. Stir often. Remove the reduced cream from the heat and allow to cool. Cover and place into the fridge for 8 to 10 hours. Strain the cream. Discard the onion peel and quartered garlic. Reserve the cream. This is your infused cream.

Lay the tin foil down on a flat surface. Fold the tinfoil in half widthwise. Take the straw and lay it at the bottom of the tinfoil with it over laying about an inch off the folded foil. Tightly roll up the straw with the foil. Remove the straw. Insert the metal skewer into the foil roll, Crimp the ends to secure the foil roll to the skewer. This is your foil roll.

Preheat your oven to 400F. Starting at the loop end, wrap 4 bacon strips on each roll. Overlap each other slightly to seal. Secure the end with a wooden tooth pick. Repeat with the second set. Place the prepared skewers spanning two pedestals like cast iron muffin pans on a large baking sheet like shown in the following pic….Bake for 20 minutes. Turn the baking pan. Cook for another 10 minutes. Remove from the oven and allow to cool for 10 minutes. Gently remove the cooked bacon from the foil roll forms. Reshape into curls. Set aside, cover with plastic wrap until ready to plate.

Drain the mushrooms reserving the soaking liquid in one bowl and solids in another. In a small sauce pan on medium heat , heat the soaking liquid to a boil. Skim off any foam that rises to the top. Continue to heat until no more foam rises to the top. Remove from the heat. This is your broth.

Preheat your oven to 375F. Use a small knife and cut the top of the bread bowl about 1 inch from the edge to make a cap, like carving a pumpkin. Use the knife and gently cut down the outer cut edge towards the bottom.Only go down to reserve 1 inch of the bread on the bottom, avoid pierce the bottom of the bread. Gently remove the excess bread in this cavity to make a bowl. Continue with the remaining bread bowls. Brush all generously , using 1 tablespoon of duck fat TOTAL between all of the bread bowls and caps on all sides including the bottom and inside of the bowl. Also brush all sides of the caps. Place on a large un-greased baking sheet. Bake for 10 minutes. Turn pan around and flip over to caps. Bake for 5 minutes. Turn the pan again and bake an additional 3 minutes.Remove from the oven and reserve for plating.

When you put the prepared bread bowls in the oven…In a large skillet, heat the 2 remaining tablespoons of duck fat on high heat. Add in the drained mushroom/onion/garlic solids. Sauté while stirring constantly until the onions are soft and translucent.  Remove from the skillet into a large capacity blender. Reserve the skillet. Pulse chop for 2 minutes. Add in 1/2 cup of the heated broth. Pulse chop for 2 minutes. Now add in the remaining broth and blend on high for 2 minutes. Add in 1/2 cup of water and blend on high for 1 minute. Add in the remaining 1/2 cup of water, chopped basil and pink salt and blend on high for 2 minutes until smooth. Return to the reserved skillet, stir in the infused cream and heat on high heat until hot. Stir constantly.

PLATING: FOR ENTREE… adjust accordingly if serving as a soup course or appetizers

Place a bread bowl and cap off to the side on each serving plate. Fill the bowl with the hot soup about 1/2 inch below the top rim. Evenly distribute the bacon curls on each filled bread bowl. Top with a decorative basil top. Serve immediately. ENJOY!!!

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