WILD MUSHROOM SOUP

Tissmacher’s Wild mushroom soup: makes a lot (8-12 servings)

The weather has improved, but being it is after all “winter” here, it’s cool in the evening and has remained overcast. The goal was to create something that was sophisticated for “Oscar Night”, had that comfort feel yet was still nutritious and not laden with fat. I don’t know why I even watch the Oscars, considering I haven’t seen any of the movies nominated, but it’s a tradition, going back to NJ when we would actually have Oscar Night parties. But I digress. Back to the soup.
Every recipe I found sought to achieve creaminess either through using cream or using flour. The beans add structure to the soup while keeping the fat content low and adding fiber. Beware: do not fear the anchovies, the sherry and Madeira, or the parm! This soup can easily go bland if you omit or are timid with certain components.

I also would not hesitate to add a touch of cayenne in cooking or sprinkle a little smoked paprika when serving if you don’t have truffle salt. Finally, please do not add the truffle oil or truffle salt to the soup while it is cooking, it would be equivalent to throwing cash in the shredder.

Finally, I realize this sounds like I am bragging, but this soup was unbelievable, seriously.

- coat pot with extra virgin olive oil (some people use combination with butter)
- sauté the following at medium-high heat
- 3 cloves garlic
- 1 cup chopped shallots
- 1 cup chopped celery
- 1 cup chopped carrots
- Add 3 flat fillets of anchovy (chopped to paste)
- crank the heat to high and hit it with a few tablespoons of sherry
- add a tablespoon or two of Madeira wine if you have it (can use ½ cup dry white)
- reduce heat back to medium
- add chopped fresh thyme
- add 12 ounces chopped white mushrooms
- add 12 ounces chopped crimini mushrooms
- add 2 cups reconstituted assorted wild mushrooms (reserve liquid)
- sweat these ingredients for at least 10 minutes
- add reserved mushroom liquid
- add 4 cups chicken stock
- 1 can white (cannellini) beans, with liquid
- fistful of parsley (no need to chop)
- ground black pepper
- Let simmer for 45 minutes with a big rind of parm*
- add salt to taste
- fish out the parm, then puree in batches in blender, adding a small amount of white truffle oil and white truffle salt to soup.
- Serve as is, or with a drizzle of truffle oil, a small dollop of crème fraiche (or sour cream)*** , and sprinkle of truffle salt and lemon zest

On the side would be ideal to slice up small pieces of artisan bread (bread and cie or La Brea), spread a small amount of st. andre cheese on the top, and broil. Ideal, if you want to add a fat and bad carbs back in to the meal****. Salad recommended would be arugula with sliced blood orange a grapefruit/olive oil/salt/pepper dressing.
* don't use cheap or pregrated parm
**if you really wanted more flavor and a smokiness, and weren’t trying to achieve a vegetarian version, you could render some bacon, and take the bacon, remove the fat, chop, and add to the saute. Of course it will add fat, calories, and, well, bacon….
***Omit or use ff sour cream for lower fat
****Omit for less fat



****Fungus AmongUs Italian Truffle Salt $14.62 on Amazon.com

****Urbani White Truffle Oil. 2-60ML bottles, $14.90 on Amazon.