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 andjalapeno pepper, black pepper and rosemary in margarine and olive oil untiltranslucent. Deglaze with half a cup of sherry or cognac.
Add mushrooms and saute until well cooked. Add beef stock and Worcestershiresauce, bring to a slow boil. Reduce heat; slowly sprinkle in polenta througha strainer, stirring constantly until it is cooked through.
Add the cream and the rest of the sherry or cognac then season to tastewith Tabasco, lemon zest and salt and pepper.