A luxurious way to use these amazing mushrooms, but I think you will agree it is worth it when you try the soup for yourself. Soups really are quite simple things to make, and this recipe is no exception. Cèpes are also known as porcini mushrooms or more formally as boletus edulis.
- 4 tbsp unsalted butter
- 2 shallots, roughly chopped
- 1 clove garlic, roughly chopped
- 1 pound fresh cèpe mushrooms, roughly chopped
- ½ cup dry white wine
- 4 cups chicken stock
- 1/3 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- crusty bread, for serving
- In a large stock pot over medium-high heat, melt the butter. Add the shallot and garlic and sauté, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and sauté until the mushrooms begin to release some of their moisture and soften, about 3 minutes.
- Add the white wine and simmer until most of the liquid is gone, about 5 minutes. Add the chicken stock and bring to a simmer. Simmer, stirring occasionally, for 20 minutes. Remove the pot from the heat and blend using an immersion blender or in batches in a food processor.
- Return the soup to the heat and add the cream, salt and pepper. Stir to combine. Taste and add more salt and pepper as desired.
- Serve with some crusty bread for dipping.
- Cook’s notes: If you can’t find fresh cèpes but want to give this recipe a try, use some basic button mushrooms as your base and add some dried cèpes that you have soaked in warm water (be sure to add the soaking water too!) Frozen cèpes also work well.