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    Wild Mushroom Soup

    This recipe is the result of a sad moment in Chicago Supermarket history. A stalwart in the industry, Dominick’s Finer Foods (that’s what it was called at one time) closing it’s stores and leaving the market. Started in the early 1900’s by Dominick DeMatteo the stores served our community offering quality product at a realistic price.

    My local store, as well as those in other areas, began selling their wares at deeply discounted prices. On a couple of my recent ventures to MY store I purchased dried Porcini, Oyster and Chanterelle mushrooms at a great price. I didn’t know what I was going to do with them until it came to mind that I hadn’t made a good soup in some time. I hope you enjoy this one as much as I do.

    You will need:

    Dried Mushrooms — approx. 5 oz. I used an assortment as mentioned above.
    Sweet Onion — 1 medium size.
    Bacon — 3 slices.
    Beef Broth — 2 cups – I used low sodium Swanson or if you have it home made works great. For vegetarian use a good quality vegetable stock.
    Soy Sauce — 2 TBSP
    Heavy Cream (Optional) &#151

    Let’s start. In a 4 quart measuring cup add dried mushrooms and fill with warm water, let soak for approximately 30 minutes. Meanwhile, cut the bacon into one inch or so pieces and place in a food processor, run until it is finely chopped. Heat a stock pot large enough to hold all of the elements and add the processed bacon. Cook slowly until all of the fat is rendered. While that is working slice the onion as thinly as you can and when the bacon is rendered add it to the pot. Cook slowly until the onion is a rich dark brown. Remove the mushrooms from the soaking liquid, reserving liquid, and finely dice. Add mushrooms to the onion/bacon mixture. Sauté for about 10 minutes until the mushrooms dry a little then add the reserved liquid, be careful to pour it slowly from the measuring cup so that any dirt stays at the bottom, add the beef stock. Bring pot to a simmer and cook for approximately 15 minutes. Let the mixture cool slightly and put into a food processor or blender (in batches) and process until you get a smooth, mixture. Check for the consistency, if it is too thick add more broth. You can turn this into a Cream of Mushroom by adding some heavy cream, just use enough to provide the taste and texture you desire. Enjoy!

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