Killer Cream of Mushroom

Ham Broth

After carving the meat off the ham put the bone with any attached meat, fat, and connective tissue in a large pot and cover with water.  Bring to a boil then turn down to medium and let cook for several hours.  Liquid should be reduced to about half.  Strain broth into a bowl, let cool, and put in the refrigerator over night.

The next day, remove from the refrigerator and scrape the fat off the surface.  It should be gelled so don’t worry.  It will be crazy delicious.

Cream of Mushroom

Half a really big onion diced

10 oz miscellaneous dried mushrooms

5 oz fresh crimini

4 oz fresh wood ear

6 oz fresh miataki

4 oz fresh beech

8 oz white button

4 oz enoki

2 medium size pom pom

Yes those are all mushrooms.  And if you can’t get them, just use whatever you can get.

Your home made ham stock

1/2 pint heavy cream

salt and pepper to taste

Put dried mushrooms in a bowl and cover with hot water to rehydrate.  Then in a large pot, put in olive oil and sweat the onions for a couple minutes.   Strain the dried mushrooms from the liquid, reserving the liquid.  Chop up the hydrated mushrooms and set aside.  Add the liquid to the onions and transfer the hot liquid and onions to a blender and blend until smooth.    Return the pan to the heat and put the ham stock into the pot and pour the onion and mushroom puree into the pot.  Bring up to a simmer.  Remove the stems and break apart the enoki and beech.  Rough chop all the rest.  Now add them all to the broth.

Salt and pepper to taste.  Good additions would be thyme, parsley, and some cheyenne, but not really necessary.  Add the cream, slowly, stirring it in evenly.  Now let simmer for a while.  If its not thick enough, add a tablespoon of potato starch to half cup of cold water, mix and stir into the soup.  Simmer for about 10 minutes and it’ll be nicely thickened and creamy.

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