Suillus Soup
Created by AndrewM, Thursday, 11 February 2010

Imaginative use of an underused mushroom.

  • 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
  1. 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.
  2. Saute chopped mushroom, onion, carrot and celery in butter until tender and translucent. Sprinkle in flour, stir, and saute another few minutes.
  3. Add stock, salt and pepper, bring to a simmer, and cook for 5-10 minutes.
  4. Remove from heat and carefully blend smooth.
  5. Add cream and dill, and heat through without simmering.
  6. 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.