MUSHROOM SOUP WITH BAKED GARLIC
The Scandinavian Kitchen
by Camilla Plum
Mushroom soup is a perfect end to a day of foraging. If you bring home a basket full of mushrooms, save the chanterelles for creaming, on toast, and fine ceps for a raw salad, and use the less distinctive mushrooms for this lovely soup.
• 2 whole garlic bulbs
• A little extra-virgin olive oil
• 8 cups mixed mushrooms
• 3 large onions
• 1 slice of celeriac
• Butter, for frying
• 1 teaspoon coarsely ground black pepper
• 1 whole allspice
• A little lemon juice (optional)
• 1 small bunch of basil
• 1 large sprig of fresh thyme
• 1 bay leaf
• 8 cups chicken, veal, or vegetable stock
• Generous 3/4 cup hard cider or white wine
• Generous 3/4 cup heavy cream
• 3 tablespoons tamari (Japanese soy sauce)
• 2 tablespoons cep powder (optional)
Cut the garlic bulbs in half horizontally, brush with olive oil and bake at 350°F for 30 minutes. Clean the mushrooms, but don't wash them if possible. Leave a few whole, and chop the rest. Chop the onions and celeriac.
Melt some butter in a large saucepan then add the onions, celeriac spices, and herbs and sweat, very slowly to form a golden scented mush. Add the chopped mushrooms and fry them, letting them release their juices. Scoop out the tender cloves of garlic from their husks, and stir them in. Add the stock, cider or wine, and cream, and simmer for 30 minutes.
Fry the reserved whole mushrooms at a high heat in some butter then set aside. Pour a little of the soup into their cooking juices, to incorporate every bit of taste, then return it to the pan. You can cream the soup in a food processor or let it be—personally I prefer it chunky. Season with tamari and maybe a drop of lemon juice. Garnish with the fried mushrooms and sprinkle with cep powder if you have it, and basil. Serve the soup piping hot with toast.