WILD MUSHROOM SOUP WITH COCONUT CREAM
This is a delicious recipe from Chef Tali Friedman in Jerusalem. She leads tours of the fantastic Mahane Yehuda market. Roasted chestnuts are available in sealed packages in many Asian and Italian markets.
Makes 8 to 10 servings
- 1/2 oz dried wild mushrooms
- 1 cup warm water
- 3 tbsp extra virgin olive oil
- 2 onions, chopped
- 2 leeks, trimmed, sliced, washed and drained
- 1 lb mixed fresh wild mushrooms or cremini, sliced or chopped
- 2 cloves garlic, finely chopped
- 4 cups vegetable stock or water
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup coconut cream or milk (unsweetened)
- 1/2 cup diced roasted chestnuts, optional
- truffle oil for drizzling, optional
- coconut cream or milk for drizzling
- chopped chives
- Combine dried mushrooms in a bowl with warm water. Let rest 20 minutes until soft. Strain through a paper towel lined sieve reserving liquid and rinsing mushrooms. Chop mushrooms.
- Meanwhile heat olive oil in a Dutch oven or large saucepan. Add onions and leeks. Cook gently until softened. Add mushrooms and cook until any liquid has evaporated. Add garlic and cook one minute.
- Add stock or water and reserved mushroom soaking liquid. Bring to a boil. Add a little salt and pepper. Cook gently 25 to 30 minutes until mushrooms are very tender. Partially puree with an immersion blender so that mushrooms are still a bit coarse. Add coconut cream. Taste and adjust seasoning.
- Serve sprinkled with chestnuts and chives and drizzled with truffle oil and coconut cream.