Wild Mushroom Soup with Blue Cheese Toasts
  • CourseAppetizer
  • KeywordVegetables
For the Soup:
  • 30grams Preferisco Dried Porcini Mushrooms
  • 250grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2tbsp Unsalted Butter
  • 1/2cup Heavy Cream
  • 1tbsp Lemon Juice
  • 4cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60grams Italissima Gorgonzola Cheese
  • 1 1/2tsp Unsalted butter, Room temperature
  • 6slices Baguette, Lightly toasted
  • 2tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
  1. To prepare the soup, melt one ½ tbsp. of butter over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Raise the heat, add the porcini mushrooms and button mushrooms, chicken stock and water and bring to a boil. Reduce heat to medium low and continue to simmer uncovered for 30 minutes, until mushrooms are tender. Remove from heat and let cool.
  2. Meanwhile, melt one tbsp. of butter over medium heat in a frying pan. Add the wild mushrooms and sauté until the mushrooms are soft and the mushroom liquid has evaporated, about six-eight minutes. Season with salt and pepper to taste. Set aside.
  3. Using a blender, purée the soup until smooth, working in batches. Strain each batch through a fine-mesh sieve into a clean soup pot. Add the cream and wild mushrooms. Stir in lemon juice and salt and pepper to taste. Over medium heat, reheat to serving temperature.
  4. To prepare the blue cheese toasts, in a bowl combine gorgonzola and butter. Season with salt and pepper. Spread the mixture on the toasted baguettes and place on a baking sheet. Place under the broiler until cheese is bubbling, about 30-60 seconds. Remove from the broiler and sprinkle with chives. Pour soup into serving bowl and place one piece of the cheese toast to float in the middle of the bowl and serve immediately.