Wild Mushroom Soup w/ Goat Cheese Crostini
Earthy and Delicious!
Note: This soup is very earthy and not heavy. It's a great soup to kick off a delicious French feast.
3 oz dried porcini/cepe mushrooms
1 1/2 tbsp unsalted butter
3 shallots, finely chopped
2 quarts water
3 cloves garlic, finely minced
1 1/2 tsp plus 1/4 tsp salt
Fresh black pepper
4-6 goat cheese crostini (see recipe below)
Soak dried porcini/cepes in 1 quart lukewarm water for 20 minutes. Drain, reserving both the cepes and the water. Add enough water to the reserved soaking liquid to measure 2 quarts. Melt unsalted butter in a large heavy saucepan over medium heat. Sauté shallots until softened, for 3-4 minutes, stirring often. Add the reserved water, cepes, 1 1/2 tsp salt and garlic. Bring to a boil over high heat, reduce the heat to low, cover and simmer for 30 minutes. Puree in a blender or food processor, 2 or 3 ladlefuls at a time, until smooth. Return to the pot and reheat, simmering about 5 minutes. Add remaining 1/4 tsp salt, if necessary, and black pepper to taste. Garnish each bowl of soup with a goat cheese crostini floating in the middle of the soup. Sprinkle with black pepper.
For Goat Cheese Crostini:
4-6 slices baguette, sliced 1/2-inch thick
1 tbsp olive oil
Herbs de provence
Salt and fresh pepper
1/4 cup soft goat cheese, room temperature
Preheat oven to 375. Brush one side of each bread slice with olive oil. Sprinkle lightly with herbs de provence, salt and pepper. Toast for approx. 10 minutes, until golden and very crisp. Remove from oven, cool 5 minutes and spread with goat cheese.
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