I first had this sublime soup in the home of Ulrika and Joel Citron.
Ingredients
2 tablespoons dried morel or porcini mushrooms, chopped
2 tablespoons extra-virgin olive oil
2 medium onions, sliced
2 small parsnips, peeled and chopped
1 small carrot, peeled and chopped
1 sprig fresh thyme, plus 1 teaspoon finely chopped thyme leaves
1 bay leaf
Salt and pepper
6 cups chicken stock, more if necessary
½ pound chanterelles or other wild or cultivated mushrooms, cut in ⅛-inch slices
2 garlic cloves, minced
Parsley, chopped
Preparation
Soak dried mushrooms in a small bowl of hot water for 15 minutes, then drain. Set aside. Warm 1 tablespoon olive oil in 4-quart pot on medium-high heat. Add onions, parsnips, carrot, thyme sprig and bay leaf. Season generously with salt and pepper. Cook until onion is soft and lightly browned, stirring frequently, for about 10 minutes.
Add broth and dried mushrooms. Raise heat to high and bring to a boil, then lower the heat to a gentle simmer.
Meanwhile, heat 1 tablespoon olive oil over high heat in a wide skillet. When oil is hot, add chanterelles. Cook until browned a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add garlic and chopped thyme for an additional minute.
Transfer ½ cup chanterelles to a small skillet and add the rest to the soup. Let the soup simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
Discard the bay leaf and thyme sprig. Purée the soup by using an immersion blender. Thin with more broth if it is too thick, and correct the seasoning.
Warm the reserved chanterelles. Add to soup and serve with chopped parsley.
Yield: 8
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