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Dried Mushroom Soup with Red Pepper Rouille

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Title: Dried Mushroom Soup with Red Pepper Rouille
Yield: 1 servings
Categories: The, Green, Gourmet

Ingredients:

1 l Vegetable stock; (1 3/4
-pints)
25 g Dried wild mushrooms;
-(morels,trompettes,
; ceps) (1 oz)
25 g Unsalted butter; (1 oz)
1/2 Onion
2 Sprigs thyme
100 g Chestnut mushrooms; (4 oz)
4 tb White wine
4 tb Double cream
300 ml Milk; (1/2 pint)
8 Baguette croutons


------------------------------FOR THE ROUILLE------------------------------
1 Potato
1 sm Garlic clove
1/2 Red pepper; (blanched and
; peeled)
1 Egg yolk
Salt and freshly ground
-black pepper
A little cayenne pepper
3 tb Extra virgin olive oil

First bring the vegetable stock to the boil in a saucepan, pour it over the
dried mushrooms and leave them to soak for 2 hours (or better still
overnight)

Drain the mushroooms, reserving the liquid and roughly chop them. Melt the
butter in a pan, add the onion and thyme and cook gently for about 4-5
minutes, until the onion is tender. Add the dried mushrooms and the
chestnut mushrooms and continue cooking until they start to release their
juices.

Pour in the white wine and cook until it is reduced by a third, then stir
in the double cream, milk and the liquid from the soaked mushrooms. Bring
to the boi, then reduce the heat and simmer, uncovered for 30-40 minutes.

Meanwhile, prepare the rouille: Cook the potato in its skin in a pan of
boiling salted water, drain, then when it is cool enough to handle, peel
off the skin. Place the garlic and red pepper in a liquidizer and blitz to
form a pur?e. Add the cooked potato, egg yolk, seasoning and cayenne
pepper. Then add the olive oil in a thin stream, as if making mayonnaise,
until it thickens and forms an emulsion.

Stir in half the rouille into the soup and adjust the sesoning to taste.
Serve the soup with the remainig rouille and the croutons.

To make the croutons thinly slice a baguette, dip in a little olive oil and
toast them, or grill until crisp.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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