Cream of Wild Mushroom SoupFrom The Irish Isle by Sharon O'Connor, page 174Wild mushrooms have been eaten in Ireland for centuries, and many different varieties grow there abundantly. There is also a large cultivated-mushroom industry in Ireland, and these are in season year-round Cream of Wild Mushroom Soup 2 tablespoons butter 2 shallots, minced 1 garlic clove, minced 4 ounces shiitake mushrooms, stemmed and chopped 4 ounces oyster mushroom, chopped 4 ounces crimini or field mushroom, chopped ¼ cup minced fresh parsley 4 bread slices, crusts removed, torn into pieces 3 cups chicken stock or canned low-salt chicken broth Salt and freshly ground black pepper to taste 1 bay leaf Pinch of ground nutmeg 1 cup heavy (whipping) cream
Makes 4 to 6 servings |