Ingredients
- 1 1/2 pound mushrooms
- 4 tablespoon olive oil
- 2 1/2 cup white or yellow onions
- 2 tablespoon slivered garlic
- 1 1/2 cup tomatoes juice
- 6 cup chicken or vegetable stock
- 1/4 cup ruby port or amontillado sherry
- 2 tablespoon lemon zest
- 2 tablespoon Salt and ground pepper
- 2 tablespoon Parmesan or Asiago cheese
- 2 tablespoon Garnish
Preparation
Baking Directions:
This is not a wild mushroom soup for hunters; it’ s soup for wild mushroom hunters, one we threw together in a camp after a day of wild mushroom hunting.
The soup has few ingredients, and its flavor will vary depending on the type of mushrooms used.
If you are lucky enough to have found some other wild edibles such as ramps (wild leeks) or a young cress, by all means, throw them in too! Slice the wild mushrooms thickly (at least 1/8 inch) and set aside.
In a deep saucepan, heat 2 tablespoons of the olive oil and cook the onions and garlic over medium heat until they are lightly golden.
While the onion mixture is cooking, in a separate sauté pan over high heat, sauté the mushrooms in the remaining olive oil until they are cooked through and lightly browned.
(If you’re not comfortable having two pans going at once, finish the onions and garlic, remove the pan from the heat, then do the mushrooms.)
Add the mushrooms to the saucepan with the onion mixture along with the tomatoes and the stock.
Bring to a boil and then reduce the heat and simmer for 3 to 4 minutes.
Stir in the port and zest.
Taste and season with salt and pepper just before serving.
Serve in warm bowls or mugs garnished with a good sprinkling of cheese and chopped fresh herbs, if using.
