Oct 21, 2008

Wild Mushroom Soup with Roasted Poblano Cream October 2008

Like a lot of soups with cream and potatoes in them, this soup is great right off the stove, but better the next day after it has chilled over night. The Poblano Cream is really a wonderful addition to the top of the soup when serving, placing a hearty dollop on top so you can swirl it through as you eat. I like to sprinkle a bit of fresh chopped cilantro on top to finish. Serve with a lightly dressed salad and some good warm bread for a full meal.

2# Rough diced mushrooms, a mixture of domestic and wild
2 TBL Porcini mushroom powder (available at gourmet stores, or just whiz some up in you blender)
1 cup mixed dry wild mushrooms (available at grocery stores)
2 cups Marsala wine
8 cups Chicken, Beef or rich vegetable stock or a mixture
2 large Russet potatoes, peeled and cut into chunks
1 TBL Mexican seasoning (recipe follows)
1 Lemon, washed, zested and juiced
1 cup Heavy cream or Half & Half
Salt and Pepper to taste

Roasted Vegetables: the following seven vegetables can be roasted together:
2 Roma style tomatoes
2 Poblano (or Pasilla ) chiles, cut into quarters, and seeded
1 Red or green bell pepper, seeded
1 Carrot, large, washed and chopped into chunks
10 garlic cloves
1 large white or yellow onion, peeled and chopped into large chunks
1 Jalapeno, seeded

1. Roasting Vegetables: In a large bowl, toss the roasting vegetables together with a bit of olive oil, just enough to coat. Spread the vegetables on a pan or roasting dish and place under the broiler on medium, tossing often until evenly roasted and sweating, about 15 - 20 minutes. Reserve all juices.
2. In a medium Dutch oven or heavy bottomed soup pot, coat pan with olive oil and heat until just beginning to smoke. Throw in the fresh mushrooms and saute until golden and evenly cooked. Add the Marsala wine, bring to boil and simmer for 10 minutes on medium
3. Add the roasted vegetables and their juices, the stock, the dry mushrooms and mushroom powder, the potato and the Mexican spices. Bring to a boil, reduce heat and simmer for 25-35 minutes.
4. Off the heat, add the lemon juice and zest, and begin to puree in the blender the soup in half full batches, making sure you cover the top with a kitchen towel so it does not splatter on you. Pour back into your soup pot, adding the cream. Stir well, let simmer about 5-10 minutes more, taste for salt and serve topped with a dollop of the Poblano Cream (recipe below).

Poblano Cream: Place all the below ingredients together in a blender until very smooth, then chill.
1 Fresh Pasilla/Poblano chile, sliced and seeded, lightly oiled and roasted (as above) in an 8" saute pan.
1 Fresh Jalapeno chile, sliced and seeded, light oiled and roasted (as above), together with the Poblano.
½ c Heavy cream
½ c Sour Cream
2 TBL Mascarpone or Cream Cheese (for binding)
2 TBL Fresh green onions, minced
3 TBL Fresh minced cilantro
Salt to taste when fully blended.

Mexican Spices - Blend in a food processor or blender. Cover tightly and will last 4-6 months.
1 tbl. Ground cumin 1 tbl. paprika (I like Spanish or Smoked)
1 tbl. onion powder 1 tbl. chile powder
1 tbl. garlic powder or granulated garlic 1 tsp. Kosher salt (use less if using table salt)
1 tbl. Dry oregano 1/4 tbl. cayenne pepper & 1/4 tbl. Black pepper

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