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| Cream of Rabbit Soup |
*Probably NEXT WEEK, as I got bumped for a squash soup recipe!!!!
Cream of Leek,
Mushroom, and Rabbit Soup
Serves 12 - 15
Step 1: Poach Rabbit
½ Large Rabbit (or one small)
4 – 5 cups Chicken or Vegetable Stock
2 – 3 Fresh Thyme Sprigs
Step 2: Create Soup Base
3 - 4 Additional Cups Stock
8 oz. Shiitakes, stems removed, caps sliced thin
2 Carrots, peeled and thinly sliced
2 Celery Stalks, stringed and finely chopped
8 Garlic Cloves, peeled and sliced
2 Whole Shallots, peeled and diced
3 Small Leeks, white portion cleaned and sliced (freeze green
portion for stock)
Step 3: Finishing Touches
4 ounces Oyster Mushrooms, sliced
4 ounces Chanterelles, sliced (sourced from Healthy Living)
2-3 Cups Heavy Cream
Salt
Tabasco
1) Poach rabbit in
simmering stock (covered, on lowest burner setting) until meat is tender (1½ –
2 hours). Let cool. Remove meat and shred. Set aside.
Remove thyme sprigs and reserve liquid for Step 2.
2) In a stockpot,
sauté shiitakes, carrots, celery, garlic, shallots and leeks. When softened, add poaching liquid and additional
stock. Simmer until liquid reduces to
the level of the vegetables. (1 ½ - 2 hours) Let cool.
Using an immersion or stand blender, puree vegetables.
At this point, you may refrigerate overnight to allow
flavors to mingle.
3) Return puree
to low heat. Add oyster and chanterelle
mushrooms and gently simmer until mushrooms are cooked through. Add rabbit and cream.
Adjust for salt and add 2 or 3 drops of Tabasco.
So delicious, rabbit rules!
