I spent the past weekend at the Pt. Reyes Hostel. Needless to say, I showed up with a tremendous amount of food- more than enough to feed all of the guests staying there.This is one of the recipes that emerged......an inspiration made with Peter- a
pu erh drinking, circus performer living in the French alps and Daniel, a Kentucky native with sparkling blue eyes in the midst of a skateboarding journey to South America.
We ate it with a warm, crusty sourdough baguette, and a fig and ricotta insalata salad.
RECIPE:
1/2 yellow onion chopped
2 shallots chopped
2 tablespoons butter or ghee
4-5 stalks diced celery
2 pounds various mushrooms- chantrelles and morels are my favorite, but unless you can find them wild (and they are popping up right now), you might want to do more crimini, portobello, etc. - chopped
4 cups vegetable stock
1 potato diced in small cubes
1 tablespoon thyme (dry or fresh- use more is using fresh)
salt and pepper
some dry white wine
parsley chopped for garnish
white truffle infused olive oil (optional)
Saute the onions and shallots for a few minutes, then add celery and potato, saute a few more.
Add all of the chopped mushrooms and cook over medium heat for about 10 minutes more, or until some off the liquid has cooked off.
Add the stock, and spices, cook 15-20 minutes more.
Garnish with parsley and a drizzle of white truffle oil......(I didn't have truffle oil when I made this, but the whole time I was eating the soup, I wished for it.)
This would also be good with wild rice instead of potato, and also cream makes any soup heartier-although I would imagine it might detract from the mushroomieness.....
