Wild Mushroom Soup with Mascarpone, from The Magic of Mushrooms
Use any combination of cultivated mushrooms, like maitake, shiitake, or oyster mushrooms, or a combination of cultivated and wild, or substitute the wild mushrooms with dried porcini and white button mushrooms. (Combine 10 ounces of dried porcini soaked in half-cup warm chicken broth for 30 minutes with 5 cups sliced button mushrooms.)
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 pound mushrooms, sliced (about 5 cups)
Salt and freshly ground black pepper
1/3 cup dry Marsala or sherry
1 tablespoon flour
3 cups porcini stock
2 sprigs fresh thyme
2 tablespoons mascarpone cheese or sour cream
Chopped fresh thyme for garnish
1. Heat olive oil in a heavy soup pot over medium heat. Add onions and cook until soft, about five minutes.
2. Add mushrooms and sauté until they give up their liquid, about 10 minutes. Add Marsala wine, cover, and bring to a boil. Uncover and allow wine to cook out, 3 to 5 minutes.
3. Stir flour into the mushroom mixture. Add the porcini stock and thyme. Bring soup to a boil, then turn down the heat and simmer for 20 minutes.
4. Remove about half of the mushrooms and grind them in a food processor. Return the ground mushrooms to the soup and combine. Stir a tablespoon of mascarpone into each bowl. Garnish with chopped thyme.
Recipe from Eugenia Bone