Last week I had purchased some Chanterelles and Sulfur Shelf aka Chicken of the Woods from Foraged and Found. The Chickens have the remarkable properties of being the right color, texture and flavor...of chicken. Seriously. I know everything tastes like chicken, but nothing tastes quite like chicken the way these do. Except maybe chicken.
Well after reading this post on Hunter Angler Gardener Cook, I felt inspired to try my hand at The Sexiest Soup Ever. Only instead of chanterelles I'd use my Chicken of the Woods.
Well, I only had around five ounces of the mushrooms. So I pulled a 2 oz packet of dried porcinis out of the cupboard and rehydrated them with some boiling water. Then drained, reserving the liquid, and chopped them up with the chicken of the woods. Into the saute pan they went. I pretty much followed the recipe Hank used, except I used mere chicken stock because alas I don't have a freezer full of pheasant or quail stock. Hell, I'm even fresh out of duck stock. Hmm maybe next week... I also subbed out some of the chicken stock with the porcini rehydrating water, which was super-mushroomy.
So here's the soup. I would definitely, definitely pass it through a sieve before serving. I don't have a chinois, just a normal strainer, so I bet that would make it even better. The texture was much improved after straining.
So how was it? An excellent cream of mushroom soup. Maybe not the sexiest soup ever. Honestly though, I think the porcinis overpowered things a bit. I could see how chanterelles would change the game. It did have a bit of a chicken background though, and the sauteed chicken of the woods on top for garnish was delicious. I picked up some more, and tonight I'll try them on the grill as "Chicken" Fajitas...
Indefinite Hiatus - Well, given that it's been a year since this was last updated clearly I don't have the time I used to devote to it. So the blog is going on indefinite hiat...
5 years ago