FoodRecipesSoups
WILD MUSHROOM POLENTA SOUP
Serves 8 to 10
1 yellow onion, minced
4 stalks celery, minced
1 green bell pepper, minced
2 T. garlic, pureed
1 bunch fresh basil, chopped fine
1 jalapeno, minced, or less
1 tsp. black pepper
2 tsp. dried or fresh rosemary
2 tsp. butter or margarine
1 tsp. olive oil
1 cup sherry or cognac
5 cups fresh mushrooms,
chopped (a mixture of wild
mushrooms is best; or use
shiitake, portobello, porcini,
oyster or dried Asian mush.
rooms)
2 1/2, quarts beef stock
1/4 cup Worcestershire sauce
1 1/2 cups polenta
1 cup cream
Dash of Tabasco
1 bp. Iemon zest
Salt and pepper to taste
In a 4-quart soup pot, saute onion celery bell pepper, garlic basil and
jalapeno pepper, black pepper and rosemary in margarine and olive oil until
translucent. Deglaze with half a cup of sherry or cognac.
Add mushrooms and saute until well cooked. Add beef stock and Worcestershire
sauce, bring to a slow boil. Reduce heat; slowly sprinkle in polenta through
a strainer, stirring constantly until it is cooked through.
Add the cream and the rest of the sherry or cognac then season to taste
with Tabasco, lemon zest and salt and pepper.