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1
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Gather 1 1/2 - 2 pounds of fresh mushrooms (I like crimini for this, or any other hearty, woodsy-tasting fungus)
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2
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Pull 8 - 12 scallions (use as much of the green as possible) |
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3
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If you have fresh morels, porcini and/or hen-of-the-woods to hand, use them, by all means. If not, in a bowl (or hollowed-out half-skull) reconstitute a cup or more dried mushrooms using just-off-the-boil water and a half cup of white wine. Let them reconstitute quietly whilst you prepare the rest of the soup. |
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4
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If you use fresh morels, porcini and/or hen-of-the-woods, leave them whole or slice them so they're recognizable and sauté them in a bit of olive oil (or butter), separately from the mainstay of the soup. Set them aside.
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5
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Wash and chop the crimini mushrooms and the scallions.
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6
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Heat 4 - 8 tablespoons of olive oil in a heavy cauldron (or soup pot).
Sauté the scallions in the cauldron until soft (5 minutes, covered).
Add the mushrooms and cook for 7 - 9 minutes, or until they are weeping copiously.
Mix together:
4 - 8 tablespoons of flour
2 - 4 teaspoons ground cumin
1 teaspoon salt (more to taste)
a good, sound grounding of fresh black pepper
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7
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Add the flour mixture to the mushrooms and mix well.
Cook on medium heat for 3 - 5 minutes, stirring constantly.
Slowly add
3 - 4 cups of milk, scalded (I use skim) - less for thicker soup, more for thinner soup, etc.
1 - 2 cups of dry white wine - less for thicker soup, more for thinner soup, etc.
Bring to a boil, then turn down the soup and cook for 10 - 13 minutes, stirring often. The soup will thicken.
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8
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Adjust the seasonings.
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9
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Using a stick blender or blender/food processor, blend the soup to a consistency that pleases. I like mine a little lumpy.
Add the morels, porcini and/or hen-of-the-woods after the soup is blended. (If you have reconstituted the mushrooms, save the liquid and use it in a stock. It freezes beautifully and tastes grand.)
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10
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Serve with courageous bread and fresh figs, cut in half and caramelized cut-side-down on a grill or cast iron skillet. |
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