It’s mushroom soup. No pictures, it looks unappetizing but is delicious. Recipe is as I made it, completely improvised. It was a bit too salty as expected but not horribly over salted. Our local Costco has chanterelles for 15$/lb at the moment. The other mushrooms were from my pantry, you can use any kind you want, or none. Don’t break the bank, this recipe is very forgiving. I cooked it in a ceramic coated Dutch oven, any dish that can go in the oven and on the stovetop will work.
Ingredients:
1 package (one pound) chanterelles from Costco.
1 piece of lobster mushroom, the size of a stick of butter
1 medium carrot, roughly chopped
1 small bulb of garlic, or 8 small cloves, peeled and trimmed
2 Roma tomatoes, roughly chopped and trimmed
Olive oil and salt for the pot to cook the veggies
4 dried morels, soaked, drained per your best practice, chopped
1 shot of sherry
1 quart chicken stock
Mama Lil’s peppers, 1 big forkful (I know, I know) and their juice
1/4 cup flour
1 teaspoon Oregon Flavor rack herbs de Provence-I use this brand because I can’t detect any lavender
1 packet savory choice chicken bouillon-I use this brand because I can’t detect any onion
1 teaspoon fish sauce
Butter or olive oil as needed
1/4 cup half and half
Prep
Soak chanterelles and lobster mushroom in a bath of water and 1 T salt, for 5 minutes, to drive out any critters. Drain.
Roughly tear any big pieces of mushroom. Trim any bad spots and throw into pot.
Throw carrot and garlic and tomatoes into pot.
Add enough olive oil to lightly coat, and 1 teaspoon kosher or smoked salt.
Stir it all up.
Cook covered in oven at 400 f, convection roast setting, for 45 minutes.
Uncover and roast for 15 minutes.
Remove from oven and pour into blender.
Add half the chicken stock to blender.
Add the Mama Lil’s and their juice to blender.
Purée how you like it and cover the blender.
Deglaze the pan with the sherry over heat.
Add the flour and cook a bit.
Add the veggie purée and stir. I had to add a couple T butter at this point.
Add the rest of the stock, the spice mix, the bouillon and the fish sauce, stir.
Simmer low for 30 minutes.
Stir in the half and half, keep stirring until it’s hot. It’s done!
Served with Brazi bites and instant mashed potatoes from Costco.
I will be using the leftovers as sauce for a chicken pot pie made with Costco cooked rotisserie chicken breast meat.
And you are right, there aren’t any onions in this recipe. They aren’t needed.
