Cream Of Boletus Edulis Soup With Leek And Hazelnuts

Marilyn Shaw

4 cups finely chopped Boletus edulis
(Peel caps if lighter colored soup is desired)
4 cups (or enough to cover mushrooms) concentrated
turkey or chicken broth from bird seasoned with coarse
ground salt and pepper, thyme and rosemary, and roasted,
or use canned or dried broth
1/2 cup finely chopped toasted hazelnuts*
1/2 cup finely chopped leek, include some green
(sauteéed in about 2 tbsp butter)
2 tbsp rice flour (try health food store)
1 tbsp sherry
1/2 cup whipping cream

* Brazil nuts can be substituted

Simmer mushrooms in broth 20 to 30 minutes. Add hazelnuts and simmer additional 15 to 20 minutes . Mushrooms must be very tender. Puree mixture in blender. Sauté leek in butter, but do not brown. Add 2 tbsp rice flour to butter and leeks and cook briefly, stirring constantly. Add pureed mixture and sherry. Simmer 15 to 20 minutes. (It is best to prepare to this point and refrigerate 2 or 3 days to allow flavors to blend). Add cream and heat, stirring frequently, just to a simmer. Do not allow to boil after adding cream. Adjust seasonings and thin with more cream or water if desired. Top with chopped toasted hazelnuts. Enjoy!