Luscious Wild Mushroom Soup! If you find some exotic mushrooms at a reasonable price, throw them in too.
I beg you, please don’t settle for any of those hideous sherry imitations; go into a liquor store and get yourself a good bottle that will do your dish proud! No need to get anything expensive, just real!
- 1/3 cup olive oil
- 1 large onion, quartered
- 2 large leeks, white and pale green parts, sliced
- 6 ribs celery, peeled
- 4 cups sliced domestic mushrooms
- 4 cups sliced shiitaki mushroom caps (discard stems)
- 1 1/2 cups dried sherry (liquor stores)
- 3 tbsp fresh grated ginger
- 3 sprigs fresh thyme, leaves only
- 2 sprigs tarragon, leaves only, chopped
- Salt to taste
- 3 quarts (12 cups) water
- 1/3 cup tapioca or potato starch, dissolved in a little cold water
- Ground pepper to taste
Heat the oil in a wide heavy pot. In a food processor, using the pulse button, coarsely chop the onion, leeks and celery. Add to the hot oil and sauté until translucent. Add the mushrooms and sauté until most of the liquids evaporate. Add all but last 2 ingredients and bring to a boil. Reduce to medium and cook, covered, for 30 minutes. Add the potato starch mixture and pepper and cook just a few more minutes, until the soup thickens a little. With an immersion blender, puree about 1 third of the soup, leaving the rest chunky. Adjust consistency and seasonings. Served hot or chilled.