This soup recipe is just incredible. The texture and taste give this recipe an incredible quality. The morel and chanterelle add delicious flavors to this soup.
Reconstitute (fancy word for soak) the morel mushrooms in hot water for 30 mins. the day before you prepare the soup. Drain thoroughly, rinse well and dry. Store in an air-tight container in your refrigerator.
When you're ready to prepare the soup, remove and discard the stems from the portabello mushrooms and toss with half of the olive oil. Add salt and pepper to taste, and dry the coated mushrooms on a baking sheet in a 350 degree oven for 20 minutes.
Clean the golden chanterelle mushrooms and save some of the small ones for a fancy garnish.
Roast the sweet onions in a baking pan in a 350 degree oven for 20 minutes or until nicely caramelized (fancy word for brown and limp, which doesn't sound nearly as tempting as caramelized).
Wash and rinse the celery, leeks and carrots before cutting into small pieces.
In a large saucepan, heat the butter and remaining olive oil on the stove over medium heat until the butter starts to slightly bubble. Add the celery, leeks and carrots and saute over medium to medium-high heat for about 10 minutes. Add the portabello, golden chanterelle and morel mushrooms, as well as the onions, thyme and vegetable stock. Simmer for one hour, add the cream and simmer for another hour.
Bur mix (fancy term for using one of those cool hand-held stick blenders) the pot, then finish in a standard blender before adjusting the seasoning with salt and pepper to taste.
Serve garnished with toasted pumpkin seeds, those golden chanterelle mushrooms you set aside earlier (you may saute those if you wish) and truffle whipped cream. recipe below.
