Wild Mushroom Soup with Hedgehog or Chantrelle Mushrooms,
Wilted Leeks, Celeriac & Potato
Elissa Rubin-Mahon, Artisan Preserves
Serves 6
The following recipe is a perfect way to use less than perfect hedgehog or chanterelle mushrooms. It’s smooth texture can be garnished with sautéed slices of more perfect specimens in addition to the celery leaves. It can also be made richer for special occasions by increasing the proportion of cream and butter, but it doesn’t need to be.
1 medium leek, pale green and white parts only cut lengthwise and rinsed and thinly sliced
1 cup celeriac (celery root), diced
1 cup Yukon gold potato, diced
1 Tbsp sweet butter
½ pound hedgehogs or gold chanterelles, cleaned and roughly chopped
salt and white pepper to taste
pinch freshly grated nutmeg
3 cups chicken stock
2-3 Tbsp heavy cream
Heat the butter over medium heat in a four-quart heavy bottomed sauce pan. Add the leek and sweat with the lid on until it turns brightly colored, a few minutes. Add ½ cup water and a pinch of salt and braise until it begins to become tender.
Add the celeriac to the pot and cover and cook until the celeriac begins to become tender, about 5 minutes.
Add the potato and 2 cups of the chicken stock. Cover and cook until potatoes are tender.
Add the mushrooms and cook until tender.
Puree the soup in a blender, food processor, or with an immersion blender. Add the cream and additional stock until the soup is the desired consistency. Adjust the salt, add the nutmeg and season with pepper to taste.
Bring the soup to the point of simmering and serve with a garnish of the inner celery leaves, chopped and parsley.
