Recipe: Wild mushroom soup

Serves 6.

Note: From "Twin Cities Chef's Table" by Stephanie Meyer (Globe Pequot, $24.95) and Be'Wiched Deli in Minneapolis (www.bewicheddeli.com).

• 1/2 oz. dried shiitake mushrooms

• 1 c. hot water

• 2 tbsp. olive oil

• 1 lb. hen of the woods (maitake) mushrooms, wiped clean and broken into 1-in. pieces

• 1/2 lb. assorted fresh mushrooms

• 1 small onion, diced

• 1 carrot, peeled and diced

• 1 rib celery, diced

• 1 medium potato, peeled and diced

• 8 garlic cloves, minced

• 1 tsp. freshly minced sage, plus whole leaves for garnish

• 2 large shallots, minced and divided

• 2 1/2 tsp. freshly minced thyme, divided

• 1 c. white wine

• 2 tbsp. cognac or sherry

• 6 c. chicken stock

• Juice of 1 lemon

• Salt and freshly ground black pepper

• 2 tbsp. unsalted butter

• Sour cream, for garnish

Directions

In a small bowl, soak dried shiitake mushrooms in 1 cup hot water for 30 minutes. Drain (discarding liquid), and coarsely chop mushrooms.

In a Dutch oven (or other large, heavy-bottomed soup pot) over medium-high heat, add olive oil. When oil is hot, add hen of the woods mushrooms and sauté until mushrooms just begin to soften, about 5 to 6 minutes. Remove and reserve 1 cup of mushrooms.

Add shiitakes, assorted fresh mushrooms, leek, onion, carrot, celery, potato, garlic, bay leaves, sage, and all but 1 tablespoon shallots and 1 1/4 teaspoons thyme. Sauté until vegetables are tender, about 15 minutes. Remove and reserve 2 cups cooked vegetables.

Add wine and cognac. Cook until wine is reduced by half. Stir in heavy cream and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.

In a small skillet over medium heat, melt butter. Add reserved 1 cup hen of the woods mushrooms, remaining 1 tablespoon shallots and remaining 1 1/4 teaspoons thyme. Sauté until mushrooms are tender, about 10 minutes.