Crystal Cruises - FOREST MUSHROOM SOUP- Cruise Planners - Kirk And Jennifer - Luxury Travel & Cruises

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FOREST MUSHROOM SOUP

Servings: 4 to 6

3/4 cup dried or 1 cup fresh morel mushrooms

3/4 cup fresh portobello mushrooms, sliced with no skin

3/4 cup fresh white button mushrooms, sliced

1 cup dried or ¾ cup fresh porcini mushrooms

3 tablespoons extra-virgin olive oil

3 shallots, finely minced

2 garlic cloves, finely minced

1/2 cup dry white wine

4 cups chicken or vegetable broth

1/2 cup heavy cream

2 tablespoons mixed fresh herbs (parsley, thyme, oregano and basil leaves)

4 to 6 bread loaves, individual-sized

Directions:

1) If using dried mushrooms, wash thoroughly to remove excess soil; soak for 10 minutes in warm water. Remove stems and discard. Cut caps into bite-sized pieces. Heat medium saucepan over medium heat with olive oil; add all mushrooms and sauté for 3 minutes. Add shallots and garlic; sauté for 2 minutes. Season to taste, add white wine and let simmer until reduced by half. Add broth and bring to a simmer; add cream and simmer again. Reduce heat and let cook for 25 minutes. In blender or food processor, purée half of soup until smooth, then return purée to pan; stir in the fresh herbs and cook for another minute. Adjust seasoning as desired and keep warm.

2) Preheat oven to 180°F (82°C). Remove tops of bread and hollow out to create bread bowls. Place bowls on a baking sheet and heat for 3 minutes. Remove bread from oven and pour hot soup into bowls. Garnish with parsley and serve.

Your Travel Advisors - Cruise Planners - Kirk and Jennifer Kanter www.sandandseastravel.com Call us (262)344-0697

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