Oyster Mushroom Soup with Walnuts in Red Wine
From Cooking with “Daniel Boulud,” by Daniel Boulud
Makes 4 servings
6 cups chicken stock 1 tablespoon unsalted butter 1 cup leeks, white part only, thinly sliced (about 2 small leeks) 1 sprig thyme 2 bay leaves, divided 4 cups oyster mushrooms, cleaned, stems discarded, sliced (about 1½ pounds) 1 cup potatoes, peeled, in ¼-inch dice Salt and black pepper 1 cup heavy cream 2 cups red wine ½ cup walnut halves 5 peppercorns 1 clove 1 teaspoon granulated
sugar
Instructions: Begin heating the chicken stock. Melt the butter in another large pot over medium heat. Add the leeks, thyme and 1 bay leaf and sweat (cook without browning) until soft, approximately 4 to 5 minutes, stirring often. Add the mushrooms and cook, stirring frequently, for 10 to 15 minutes or until all moisture has evaporated.
Add the warm chicken stock, potatoes and salt and pepper to taste. Bring to a boil and simmer for 15 minutes. Add the cream and simmer for 5 minutes more.
Discard the thyme and bay leaf and purée the soup in batches in a blender or food processor until smooth. Pour the blended soup back into the pot and keep warm until needed.
In a small saucepan over high heat, combine the red wine, walnuts, the remaining bay leaf, peppercorns, clove and sugar and bring to a boil.
Simmer until the liquid is reduced to 1 tablespoon. Remove the walnuts with a slotted spoon and set aside to cool.
Strain the reduced red wine and add it to the soup. Slice the walnuts when cool and set aside.
Serve garnished with the sliced walnuts and minced chives.