Cream Of Mushroom Madeira Soup With Melting Camembert Croutes Food

CREAM OF MUSHROOM SOUP WITH MADEIRA

Steps:

• Preheat oven to 300 degrees F.
• Wipe mushrooms clean with a damp cloth and slice thin.
• Spread them out in a shallow ovenproof dish in a double layer.
• Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
• Bake for about an hour or until they are completely cooked and the juice is dark and thick.
• Set aside a few mushrooms for garnish if you desire.
• Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
• In a heavy saucepan, heat the broth mixture for about 5 minutes.
• Add the cream and cook for 5 more minutes but don't let it boil.
• Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
• Garnish with chives and reserved mushrooms.

WILD MUSHROOM SOUP WITH MADEIRA

Steps:

• Start off by pouring 1 pint (570 ml) boiling water over the porcini and leave them to soak for about 20 minutes. Meanwhile, chop the 12 oz (350 g) of fresh mushrooms quite small in a food processor (or by hand). Then take a medium-sized saucepan, melt the butter over a gentle heat, cook the onion for about 5 minutes, then stir in the fresh chopped mushrooms, giving them a good coating of butter. Keep the heat turned as low as possible and let the mushrooms and onion cook gently, without a lid, for about 20 minutes, giving them a stir now and then. After that, strain the porcini mushrooms through a sieve lined with a sheet of kitchen paper, and reserve the liquid. Chop the soaked porcini, then add them to the rest of the mushrooms along with the strained soaking water and the fresh mushroom sauce. Season well, whisking to amalgamate everything, then add the Madeira. Bring everything up to a gentle simmer and leave to simmer, without a lid, for 40 minutes. All this can be done several hours in advance and then re-heated. The croûtons can also be prepared in advance. Heat up the oil in a frying pan, add the garlic and the croûtons, toss everything together until the croûtons are a rich, golden brown colour and drain on kitchen paper. Just before serving, stir the cream into the soup and garnish each bowl with thin slices of raw mushroom and the croûtons, sprinkled with the chopped parsley.

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.