I came up with this soup, trying to find a completely home grown or foraged recipe. We really like it. I serve it with crusty toast with melted cheese on top.
We find puffball mushrooms all around our place all through the summer and fall. We find black trumpet mushrooms mostly in the fall, but they are best used dry anyway, so I always have a lot on hand. (We also sell them!) They are plentiful through the northeast, but not as common elsewhere, and we sit on prime black trumpet territory.
- Four medium puffball mushrooms
- 1 tablespoon crushed dried black trumpet mushrooms
- 1 small onion, diced
- 3 cloves garlic, diced
- 1 small jalepeno pepper, seeded and diced
- 1 cup diced potatoes
- 1 cup whole raw milk
- 1/2 cup raw cream
- 2 tablespoons butter
- 1 tablespoon oil
- chives to garnish
- salt to taste
- fresh ground pepper
- 1 cup white wine
- 1 tablespoon flour
In medium pan, heat oil and butter until melted. Add the diced onions, jalapeno, mushrooms and potatoes, and cook until the onions are translucent and the potatoes slightly browned. Add the diced garlic. Add the flour to the milk, and stir to make a slurry, then add the slurry to the pan. Add the wine, salt and freshly ground pepper. Simmer until the potatoes are fork tender. Add the cream.
Garnish with chives when you serve.
2 thoughts on “Puffball and Black Trumpet Mushroom Soup”
Small, medium, and large are rather relative terms when it comes to puffballs. Do you have a weight or cup measure you could give? Thanks
Based on what we find around here, I’d guess that they were roughly golf ball sized. They’d probably dice up to a cup.