Wild Mushroom Soup
By Bob Sargent
3 T. butter
1 large onion, diced
cup leek, diced
1 large carrot, peeled and diced
2 lbs. assorted wild mushrooms, cleaned and sliced (Bob usually uses cepes and other boletes, hen-of-the-woods, and chicken mushrooms, whereas I, Betsy, use whatever is already precut and sold in a convenient package)
1 c. white wine
2 qts. Water (if using dried mushrooms, use strained liquid as part of water)
1 peeled, cubed starchy potato
6 sprigs each parsley and thyme, wrapped in cheesecloth with 5 bay leaves and tsp. black peppercorns
1 c. heavy cream
salt and pepper to taste
- Melt butter in 6-8 qt. Saucepan. Add onions, leeks and carrots. Sweat over medium heat five to ten minutes. Add mushrooms and cook another ten minutes. Add wine and cook five minutes more.
- Add potato and two quarts water to pan and bring to a boil. Add cheesecloth-wrapped herbs and simmer until potato is very soft, about fifteen to twenty minutes.
- Let cool a bit, remove herbs and puree in a food processor or blender or put through a food mill.
- Reheat with 1 cup heavy cream. Season with salt and pepper.