Wild Mushroom Soup With Vegetable Confetti
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 medium
Leek (ends trimmed)1810 g
Chicken Wing (rinsed)3 cups
Water (cold)1 large
Onion (cut into 1-inch pieces)1 tsp
Saffron Threads2 tbsps
Vegetable Oil6 tbsps
Shallot (minced)2 tbsps
Garlic (finely chopped)170 g
White Mushrooms (sliced)1 tsp
Curry Powder2 tbsps
Butter (1/4 stick)Directions:
1
Cut off dark green tops from leeks and reserve for soup
2
Cut white and pale green sections lengthwise in half
3
Rinse any dirt from leeks with cold water
4
Cut halves into 1-inch pieces
5
Place in 8- to 10-quart pot
6
Add chicken wings
7
Add water, carrots, onion, thyme, peppercorns and bay leaves to pot
8
Bring to boil
9
Reduce heat to medium
10
Simmer 2 hours 15 minutes, occasionally skimming foam from surface
11
Strain stock through fine sieve into large bowl
12
Chill stock until fat hardens on surface, about 2 hours
13
Spoon off fat and discard
14
Measure stock
15
If necessary, simmer in large saucepan until reduced to 8 cups
16
(Can be made ahead
17
Cover and refrigerate up to 2 days or freeze up to 2 weeks
18
) Cut off dark green tops from leeks and reserve for soup
19
Cut white and pale green sections lengthwise in half
20
Rinse any dirt from leeks with cold water
21
Cut halves into 1-inch pieces
22
Place in 8- to 10-quart pot
23
Add chicken wings
24
Add water, carrots, onion, thyme, peppercorns and bay leaves to pot
25
Bring to boil
26
Reduce heat to medium
27
Simmer 2 hours 15 minutes, occasionally skimming foam from surface
28
Strain stock through fine sieve into large bowl
29
Chill stock until fat hardens on surface, about 2 hours
30
Spoon off fat and discard
31
Measure stock
32
If necessary, simmer in large saucepan until reduced to 8 cups
33
(Can be made ahead
34
Cover and refrigerate up to 2 days or freeze up to 2 weeks
35
) To make wild mushroom soup: Bring 1/2 cup stock to simmer in saucepan
36
Add saffron; set aside to steep
37
Heat oil in heavy large saucepan over medium-low heat
38
Add shallots and garlic; stir 1 minute
39
Add 1/3 of wild mushrooms and all of white mushrooms
40
Sauté until mushrooms release liquid, about 8 minutes
41
Add curry powder; sauté until mushrooms are tender, about 4 minutes
42
Add saffron mixture and 6 cups stock
43
Simmer until mushrooms are tender, about 15 minutes
44
Remove from heat
45
Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth
46
Return mushroom puree to saucepan with broth
47
Simmer soup 15 minutes
48
Season to taste with salt and pepper
49
(Can be made 1 day ahead
50
Cover soup loosely with foil and refrigerate
51
) Finely dice enough of green leek tops reserved from stock to measure 1/3 cup
52
Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute
53
Drain
54
Refresh under cold water; drain
55
(Vegetable confetti can be made up to 2 hours ahead
56
Pat dry; cover and let stand at room temperature
57
) Melt butter in large skillet over medium-high heat
58
Add remaining wild mushrooms; sauté until tender, about 8 minutes
59
Season with salt and pepper
60
Rewarm soup
61
Ladle into 4 shallow bowls
62
Top with sautéed mushrooms and vegetable confetti and serve
63
Bring 1/2 cup stock to simmer in saucepan
64
Add saffron; set aside to steep
65
Heat oil in heavy large saucepan over medium-low heat
66
Add shallots and garlic; stir 1 minute
67
Add 1/3 of wild mushrooms and all of white mushrooms
68
Sauté until mushrooms release liquid, about 8 minutes
69
Add curry powder; sauté until mushrooms are tender, about 4 minutes
70
Add saffron mixture and 6 cups stock
71
Simmer until mushrooms are tender, about 15 minutes
72
Remove from heat
73
Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth
74
Return mushroom puree to saucepan with broth
75
Simmer soup 15 minutes
76
Season to taste with salt and pepper
77
(Can be made 1 day ahead
78
Cover soup loosely with foil and refrigerate
79
) Finely dice enough of green leek tops reserved from stock to measure 1/3 cup
80
Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute
81
Drain
82
Refresh under cold water; drain
83
(Vegetable confetti can be made up to 2 hours ahead
84
Pat dry; cover and let stand at room temperature
85
) Melt butter in large skillet over medium-high heat
86
Add remaining wild mushrooms; sauté until tender, about 8 minutes
87
Season with salt and pepper
88
Rewarm soup
89
Ladle into 4 shallow bowls
90
Top with sautéed mushrooms and vegetable confetti and serve