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Wild Wild Mushroom Soup

  • Morel and Porcini mushrooms, about ¼ cup, finely chopped
  • Shallots, ¼ cup, finely chopped
  • Bacon, two strips 
  • Butter, 3 tablespoons   
  • Beef or chicken stock, 2/3 cup
  • Cream, 1/3 cup
  • Salt and Pepper to taste

Considering wild mushrooms come in three options: 1)edible, 2)hallucinogenic, or 3) deadly, I don’t really recommend picking your own unless you’re really an expert. Then again, there are a a few people in this world that it would just amuse me to see them take their chances. But you, I like you, so just go to your local gourmet grocer for these. Unless you know how to get them #2 kind and want one *really* wild bowl of soup. Anyway….

Render down the bacon in a saucepan, then add the butter, now remove the bacon strips. Throw in the finely chopped shallots and cook over medium heat until they are translucent. Add the mushrooms and give it another few minutes.

Now, SLOWLY add the stock and cream and heat back up until it starts to steam. Thicken with flour, sprinkling just a little at a time and giving it a minute to thicken. Salt and pepper to taste.

Serve in a bowl and, I recommend in the middle, garnish with a small pile of shaved proscuitto.


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