Wild Mushroom Soup with Beggar's Purses




Simple additions: Top goat cheese with chopped toasted pecans or add herbs to the cheese before assembling purses.

2 ounces dried porcini mushrooms
2 tablespoons unsalted butter
1/3 cup minced shallots
6 ounces fresh shiitake mushrooms, stems removed, sliced
6 ounces fresh oyster mushrooms, sliced
6 ounces fresh cremini mushrooms, sliced
2 tablespoons all-purpose flour
8 cups chicken broth ..or use 1 chicken cube .
Salt and ground black pepper
3 sheets frozen phyllo dough (14x9-inch rectangles), thawed
1/4 cup unsalted butter, melted
2 ounces goat cheese (chevre)

Place dried porcinis in small bowl. Add boiling water to cover; set aside 10 minutes or until softened. Strain mixture through fine mesh strainer, reserving liquid.

In 4-quart Dutch oven or pot, melt 2 tablespoons butter over medium-high heat. Add shallots; cook and stir until tender, about 5 minutes. Add shiitake, oyster, and cremini mushrooms. Cook and stir about 8 minutes or until mushrooms are tender.

Coarsely chop porcinis. Add porcinis to pot. Cook and stir 2 to 3 minutes more. Stir in flour.

Stir in reserved porcini liquid and chicken broth to pot. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. With slotted spoon remove half of the mushrooms. Place in food processor; cover and process until nearly smooth. Return mushrooms to pot; stir thoroughly. Season to taste with salt and pepper.

Meanwhile, preheat oven to 350° F. Line baking sheet with parchment paper; set aside. Lay one sheet of phyllo dough on clean work surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. Place remaining sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.) Cut layered sheets into eight 4-1/2 by 3-1/2-inch rectangles. Divide goat cheese between each phyllo rectangle. Pull up corners of each rectangle, pinching just below the top to form beggar's purses. Place on prepared baking sheet. Bake 13 to 15 minutes or until golden brown. Ladle soup into bowls; top with beggar's purse. Makes 8 servings.

*Im telling you guys..this is delicious...
i got the recipe from TRADITIONAL HOME magazine...try it.

*** kalau nak sedap lagi...masa serving tu pour a bit of whipping cream...more taste more calories . :))


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