Madison has been LOVING Hen of the Woods mushrooms. We bought some a couple weeks ago when visiting Philly at the Rittenhouse Square farmers market and made crostini, and today, when at Wegmans, guess what landed in our shopping cart? I can’t complain. Hen of the woods, or maitake mushrooms, are delicious. I had a mushroom soup recipe ready to launch on Pinterest for a few months now, so this was the perfect opportunity to try the recipe, with some upgrades, of course. Also – the original recipe I used called for parsley as a garnish, so that’s what I added. Yuck! Never again – I deleted from my recipe and would instead recommend grated parmesan.
- 1 1/4 pounds white mushrooms, finely chopped
- 1 tablespoon fresh lemon juice
- 4 cups chicken stock
- 3/4 pound hen of the woods mushrooms, stems discarded and caps sliced
- 7 large garlic cloves, 4 minced, 3 smashed
- 2 teaspoons olive oil
- Salt and freshly ground pepper
- 3/4 cup crème fraîche
- 1 1/2 teaspoons ground thyme
- In a bowl, toss the chopped white mushrooms and half of the hen of the woods with the lemon juice. In a large saucepan, combine the chicken stock with the mushrooms and minced garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes.
- Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced mushrooms and smashed garlic and cook over moderately high heat, stirring, until golden brown and tender, about 7 minutes. Season with salt and pepper.
- Working in batches, puree the soup in a blender until very smooth; return to the saucepan and whisk in the crème fraîche. Simmer for 2 minutes. Add the thyme and season with salt and pepper. Ladle the soup into bowls. Garnish with the sautéed mushrooms and serve.
I loved this soup, but would make it an appetizer instead of the main course next time. Also, we paired it with Nettle Meadow Farm’s Kunik goat cheese and a baguette, alongside Alexander Valley Vineyards 2012 Cabernet Sauvignon which was the best decision ever.