Suillus Soup
Description
Imaginative use of an underused mushroom.
Ingredients
At a glance
Mushroom
Course
Serves
4
- 1/2 lb. young firm Suillus lakei, cuticle removed, cut into 1/4-inch slices
- 1/2 t. salt
- 1/8 t. white pepper
- 2 T. olive oil
- 1 lb. young firm Suillus lakei, cuticle removed, chopped
- 1 small yellow onion, chopped
- 1/2 carrot, chopped
- 1/2 stalk celery, chopped
- 3 T. butter
- 3 T. flour
- 4 C. mushroom or vegetable stock
- 1 T. salt
- 1/2 t. white pepper
- 1 C. heavy cream
- 1 t. chopped fresh dill, or 1/4 t. dried dill
- 4 dill sprigs
Methods/steps
- Toss mushroom slices with the salt, white pepper and oil. Bake on cookie sheet in 275F oven for 2 hours, or until lightly browned and crisp. Crush roughly to make mushroom chip crumbles.
- Saute chopped mushroom, onion, carrot and celery in butter until tender and translucent. Sprinkle in flour, stir, and saute another few minutes.
- Add stock, salt and pepper, bring to a simmer, and cook for 5-10 minutes.
- Remove from heat and carefully blend smooth.
- Add cream and dill, and heat through without simmering.
- Serve in 4 bowls, topping each with 1/4 of the mushroom chips, and a sprig of dill.
Additional Tips
Almost any Suillus, Leccinum or Bolete can be used in this recipe.
Reviews
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