Creamy Wild Mushroom Soup with Pecorino
If fresh, wild mushrooms aren't available, use rehydrated dried mushrooms of your choice.
- 2 tablespoons butter Add to list
- 2 tablespoons olive oil Add to list
- 2 large yellow onions, coarsely chopped Add to list
- 1/2 pound brown or white button mushrooms, sliced 1/4-inch thick Add to list
- 1/2 pound wild mushrooms, sliced 1/4-inch thick Add to list
- 1 large russet potato, peeled and coarsely chopped Add to list
- 1 tablespoon chopped Italian parsley, plus additional for garnish Add to list
- 2 teaspoons coarse salt Add to list
- Freshly ground black pepper, to taste Add to list
- 4 cups vegetable or chicken stock Add to list
- 1/2 cup cream or crème fraîche Add to list
- 2 teaspoons Worcestershire sauce Add to list
- 1/2 cup finely grated aged Pecorino cheese Add to list
In a heavy-bottomed stockpot or Dutch oven, heat butter and olive oil over moderate heat. Add onions and cook, stirring occasionally, until onions are light golden brown and translucent, 10 to 15 minutes.
Add mushrooms and cook, stirring occasionally, until mushrooms have released their juices and start to turn golden brown at their edges. Add potatoes, parsley, salt and pepper. Cook for about 5 minutes more to meld the flavors.
Add stock and bring the soup to a boil. Lower the heat and simmer, partially covered, until potatoes are tender, 25 to 30 minutes.
Transfer soup to a blender or food processor and blend in batches until smooth (use caution when blending hot soup and be sure not to fill the blender more than half full). Return the soup to the pot, stir in cream and Worcestershire sauce. Adjust seasonings. Stir in half of the cheese just before serving.
Serve hot soup garnished with remaining cheese and chopped parsley.
Each serving: 280 cal, 19g fat (10g sat), 50mg chol, 910mg sodium, 20g carb, 2g fiber, 6g protein
Recipe by, PCC Cooks instructor