WILD MUSHROOM SOUP
1/4 pound each of fresh shitake, crimini and white mushrooms
2 shallots, peeled
2 medium cloves of garlic, peeled
1/4 teaspoon each of Madras curry and cumin
2 tablespoons each of cold pressed olive oil, dry sherry (I prefer Perez) and tamari soy
2-4 oz dried wild mushrooms (including chanterelle, lobster and porcini)
2 cups each of chicken stock and mushroom stock
Heavy whipping cream
Re-hydrate the dried mushroom according to package directions, drain and save liquid. Thoroughly chop the shallots, garlic and fresh and dried mushrooms in a food processor. Heat olive oil in a heavy pan, and then add chopped ingredients. Stir and sauté on medium heat until tender (approximately 10 minutes, pieces will be separated). Add sherry and cook for 3-4 minutes until sherry evaporates. Add mushroom stock, chicken stock, and liquid from dried mushrooms. Bring to a simmer, and then add curry, cumin and tamari. Let simmer for 5 minutes.
At this point, the basic soup can be removed from the heat and stored for two or three days in the refrigerator. This recipe makes about four full (12 ounce) servings. It can be divided or doubled with good results.
To finish the soup, bring to a gentle boil and add one tablespoon of heavy cream for each cup of stock used. Stir well until the liquid has almost returned to the boil, then serve.
Appealing garnishes include enoki mushrooms, shaved crimini, and/or finely shredded green onions.