Ingredients Jump to Instructions ↓

  1. 1/2 ounce Dried porcini

  2. Or shiitake mushrooms

  3. 3 tablespoons Vegetable oil

  4. 2 mediums Shallots, minced

  5. 1 large Leek

  6. White and tender green

  7. Halved lengthwise Thinly sliced crosswise 4 ounces White mushrooms

  8. Stems discarded

  9. Caps thinly sliced

  10. 1 tablespoon Ginger, minced

  11. 1/2 teaspoon Madras curry powder

  12. 6 cups Vegetable stock

  13. 1/2 cup Unsweetened coconut milk

  14. 1 teaspoon Cornstarch

  15. Coarse salt

  16. Fresh ground pepper

  17. 1/2 pounds Wild mushrooms

  18. Pref chanterelles

  19. Thinly sliced 1 tablespoon Lemongrass, minced

  20. Tender white bulb only

  21. 1 tablespoon Lemon juice

  22. 1 tablespoon Chives, coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a small bowl, cover the dried mushrooms with hot water and let soak until softened, about 30 min. Drain and rinse off any grit. Discard the stems and thinly slice the mushrooms if necessary.

  2. Heat 1 tbs vegetable oil in a large saucepan. Add the shallots and cook over high heat, stirring, until lightly browned, about 2 min. Add the leek, white and dried mushrooms, ginger and curry powder and cook over moderate heat, stirring, for 3 min. Pour in the vegetable stock and coconut milk and bring to a boil.

  3. In a bowl, blend the cornstarch with 1 tbs water until smooth. Stir the paste into the soup and bring to a boil over moderately high heat. Reduce the heat to low and simmer for 30 min. Season with salt and pepper. Can be prepared to this point and refrigerated for 2 days. Rewarm before proceeding.

  4. Heat the remaining 2 tbs vegetable oil in a medium skillet. Add the wild mushrooms and saute over high heat until softened, about 2 min. Season with salt and pepper.

  5. Divide the sauteed mushrooms among 4-6 bowls. Stir the lemongrass and lemon juice into the soup. Ladle the soup into the bowls and garnish with the chopped chives. Food and Wine January 1995 Submitted By DIANE LAZARUS On 12-26-95


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