WILD MUSHROOM SOUP
Ingredients:
12 ounces wild mushrooms
3 tablespoons unsalted butter
1/2 cup onion, diced
1/2 teaspoon garlic, minced
1 quart Mushroom Stock (see Basic Techniques)
1/2 teaspoon salt
1 tablespoons lemon juice
Directions:
Brush the mushroom caps free of an debris. Trim off stems: discard if discolored, save for stock if fresh. Chop up the caps and reserve.
Melt 2 tablespoons butter in a heavy, nonreactive pot. Cook the onion pieces slowly until they wilt, then stir in the garlic and continue over low heat for 1 minute.
Add the remaining tablespoon butter and when it has melted add the mushrooms and cook over up to 5 minutes over medium heat as they wilt. Stir in the stock and salt, then bring liquid to a simmer. Cook slowly for 15 minutes, partially covered.
Skim 2/3 cup mushroom pieces from the soup. Puree the remaining mushrooms in the liquid. Stir in the reserved pieces and lemon juice. Add salt if needed.
Yield: 4 bowls or 6 cups soup
