"Magic" Mushroom Soup

Alas, this soup is not "magic" in the way you are thinking...you are SO BAD!!! It will not cause hallucinations, but it might make you see stars!!! If you want to take this to a whole 'nother level, sprinkle with little truffle salt before serving. Don't have truffle salt? Well, to tell the truth, I didn't either until I was looking at a box of it in the store and then I dropped it and ripped the box and had to buy it. But I'll tell you, BEST ACCIDENT EVER! I use it on top of those 100-calorie packs of popcorn-- it will blow your socks off! (I often sneak it into the movie theatre so I don't have to feel all sad and martyr-y watching everyone else eat their popcorn. I swear this stuff is better, anyway!) It's a bit expensive, but it will last for years.
Since this soup is SO angelic (OK...a tiny bit of bacon), I serve it with a killer Grilled Cheese. If you want to make this soup more "devilish," add two Tablespoons of butter before pureeing, and 1/2 cup heavy cream after. Try it without, though--I think you will like it as is. ENJOY! And STAY WARM!!!

1/2 c dried porcini mushrooms
1 c hot water (not boiling)
1/4 lb. pancetta or bacon, chopped
1 T extra virgin olive oil
3 shallots, minced
4 cloves garlic, minced
2 celery stalks, minced
1 1/2 lb wild mushrooms (I like a combo of cremini, portabello, shittake, chantarelle, and the reconstituted porcini from above), chopped*
1/2 lb. button mushrooms, chopped
1 T. lite soy sauce
1 C. dry white wine
1 qt. murshroom/chicken stock
1 chicken or vegetable bullion cube (try to find out without MSG)
1 T fresh thyme, chopped
splash of Madeira wine
1/4 c. fresh Italian parsley, chopped (optional)
2 shots Tabasco (optional)

1. Reconstitute dried porcinis by pouring hot water over them and steeping them for 20-30 minutes.

2. In a large saucepan on Medium heat, heat e.v.o.o. and add pancetta. Cook till crispy but not burnt. Transfer to a paper towel with a slotted spoon. Pour all but about 1 Tablespoon of fat. Add shallots, garlic, and celery Season with salt and pepper. Sautee until soft, about 5 minutes.

3. Add wild mushrooms, including chopped reconstituted porcinis. (Save porcini liquid). Add button mushrooms and thyme. When mushrooms have cooked down significantly, add soy sauce. Season with pepper.

4. Add wine and reduce by half.

5. Add broth, buillion, and most of porcini liquid, leaving a little in the bowl in case there is any grit or sand from the mushrooms. Reduce heat to low and simmer for 20-30 minutes. Turn off the heat and let cool, if using a regular blender--no need to cool if using an immersion.

6. In batches puree soup in a blender or using an immersion blender. (The food processor doesn't work here as well).

7. Finish with a splash of Madeira and tabasco. Stir. Top with parsley. Garnish with crispy pancetta.

Makes 6 servings.

NOTE: This is even more "magical" the next day!

*When cleaning mushrooms, never put under the faucet. They're too sponge-like and will get too watery. Just dampen a paper towel and wipe any dirt off mushrooms by hand.

**If you are using portabellos, make sure to remove the gills with a spoon before chopping.

***Never add salt to mushrooms at the beginning of the cooking process--it will take longer for them to cook and might make them a little tough. Add salt towards the end!

Printable version here.