Forest Mushroom Broth

[pixelchef]

Forest Mushroom Broth

• 5 c full-flavoured chicken stock
  
• 3/4 c dried morel mushrooms
  
• 3 oz fresh chantrelle mushrooms
  
• 3 oz fresh oyster mushrooms
  
• 2 T butter
  
• 2 T minced shallots
  
• 1/4 c brandy
  
• 1/2 tsp fresh thyme leaves plus more to taste
  
• 3 T chives finely sliced
  

sea salt and fresh pepper to taste

• 1/2 c Jersey cream, whipped
  

1. Heat 1 cup of the stock; combine with the morels. Soak 2-3 minutes, until tender enough to slice. Trim off the tough tip of the base, then quarter each mushroom lengthwise. Rinse lightly in the broth. Strain the soaking liquid through a dampened, fine mesh cheesecloth, pouring slowly to keep out the sand.

2. Trim the fresh mushrooms, removing any heavy or tough stems. Cut into thin slices. Melt the butter in a wide saucepan. Add the dried and fresh mushrooms. Soften slightly over moderately high heat, about 1 1/2 minutes. Add the shallots; stir for 1 minute. Add the the brandy and 1/2 teaspoon thyme and stir for 1 minute.

3. Add the remaining 4 cups chicken stock (and the strained stock used to soften the morels). Simmer for 10 minutes. Add 2 tablespoons of chives. Season with salt and pepper and additional brandy, thyme and chives to taste.

4. Ladle into 4 coffee cups, distributing the mushrooms equally. Pipe the whipped jersey cream onto the top. Serve at once.

Keywords: Soup, Vegetables, Intermediate, French

( RG400 )