from Patrick Hamilton, Mycological Society of San Francisco. Ralph appears to have altered this recipe to create his own version (see "Ralph Merola's Great Mushroom Soup recipe"). Both are excellent.
Patrick Hamilton's Wild Mushroom-Very Serious Soup recipe!
Ingredients:
- 2 T. unsalted butter
- 1 yellow onion, large dice
- 1/3 tsp thyme
- 3/4 lb. of mushrooms, any good wild mix, chopped (except shitake)
- 4 oz. dry white wine
- 8 oz. vegetable or chicken stock
- 8 oz. water
- 8 oz. half and half
- 1-1/2 T. brandy
- grey sea salt and black pepper
Directions:
- Saute onions with the thyme until translucent. Add mushrooms and cook 15 minutes (depends on moisture content - if high then dry saute separately before adding to the onions)
- Over high heat, add the wine and reduce 10 minutes.
- Add stock and simmer 15 minutes more.
- Over the same low heat, add the half and half and simmer a few minutes more.
- Add the salt and pepper.
- Just before service, add the brandy and nutmeg.