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If you stumble upon lobster mushrooms and you are curious what to do with it, I encourage you to try this recipe to jazz up your menu. This soup has a creamy orange color and rich mushroom flavor. Slice the lobster mushrooms thinly and mix it with other mushrooms. If only dried lobster mushrooms are available, you can still use them by rehydrating them first before slicing. However, you still need to mix them up with other fresh mushrooms to balance the flavor.

To make a good soup, you need a good stock. Reduction is the secret in making soup and sauces. At the restaurant, it takes two days to make. The stock is simmered for 12 hours in big steam kettles, strained and reduce further the next day.At home, you can still make stock quicker in smaller amounts. You may use the ready made stock as long as you use salt sparingly. Use a vegetable stock if you prefer a vegetarian soup. For your holiday entertaining, this soup will be a big hit.

Wild Mushroom Veloute
serves 10
Ingredients:
1/4 cup of canola oil
1 tsp. minced garlic
4 shallots or 1 medium onion, finely chopped
2 Lbs. Wild Mushrooms, preferably Lobster Mushrooms, Chanterelles, Oyster Mushrooms
1/4 cup of honey
1 cup white wine
3 L Veal stock or Beef Stock ( made with roasted 2 1/2 lbs. bones and 4 L of water and simmer with roasted onions, carrots, celery and herbs, strained to make 3 L)
4 Bay leaves
4 tbsps Beurre Manie ( 2 tbsps of flour and 2 tbsps of butter mixed together)
1 L Fresh cream
1 Tbsp. finely chopped herbs preferably, thyme and Italian parsley
Salt and Pepper to Taste

Method:
1.Saute garlic and shallots with the canola oil using a heavy bottom pot, sweat without browning. Add the mushrooms and saute until the juice comes out. Leave for about 2 minutes until all the liquid is reduced.
2.Add the honey and stir well, make sure it is not sticking at the bottom of the pot. Add the white wine and reduce by half. It is important that the wine is cooked before the next ingredient is added. Add the veal stock, simmer then add the bay leaves. Reduce by 3/4 then whisk in the beurre manie, make sure you whisk it in very well to avoid lumps.
3.Add the cream, simmer then add the chopped herbs. Let it reduce to your preferred consistency.
4.Season with salt and pepper.
5.At the restaurant, we drizzle the soup with a Veal reduction which is made by reducing shallots and red wine and adding veal stock and reduced until very thick, syrup consistency.

Learn more about this author, Victor De Guzman.
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