This classic regional dish is from Ralph Potter, chef at Darley's at Lilianfels in the Blue Ridge Mountains west of Sydney. "Wild mushrooms are so plentiful when the sun has come out after it's been raining for a few days, why not be indulgent and make a special soup out of them to celebrate the season."
Recipe information
Yield
makes 4-6 servings
Ingredients
Preparation
Step 1
In a frying pan or skillet, sweat the onion, celery, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
Step 2
Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
Step 3
Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
Step 4
To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.
