Soup Lactaire Gratine (Milk Cap Soup)
Recipe featured on NAMA Culinary Webinar on Instagram 2025 August 17 1:00 pm Central. This recipe incorporates Milk cap, Lactifluus corrugis, mushrooms.
Ingredients
- 8 oz fresh shallot
- 1 clove garlic
- 6 oz milk caps Lactifluus corrugis
- 2 tbsp vegetable oil
- 16 oz duck fat
- 40 oz mushroom stock
- 5 oz water
- 5 tbsp all purpose flour
- 3 oz sherry
- 1 pinch Kosher salt
- 1 pinch ground black pepper
- 1 pinch thyme
- 8 slices Swiss cheese
Instructions
- clean and slice mushrooms 1/4 inch thick and bite size
- heat duck fat on low heat in a small sauce pan
- add milk caps and poach for 10 minutes or until they begin to brown on the edges
- using a slotted spoon remove the poached mushrooms onto a papyrus plate and set aside
- peel and slice the shallots 1/8 inch thick and mince the garlic clove
- heat vegetable oil in a medium size stock pot on medium heat, add the sliced shallots and stir until golden brown, about 10 minutes
- add the minced garlic and stir in for 1 minute to release its essence
- add mushroom stock, poached mushrooms, salt, pepper, thyme and bring to a boil
- in a small bowl blend together the flour and water into a slurry, pour through a strainer in the boiling soup, stir then turn heat down to low and continue simmer for 30 minutes, stirring occasionally
- remove from heat, stir in the sherry and set aside
- chill in refrigerator for 48 hours
- line a cookie tray with 4 x 8 oz soup crocks
- heat soup, pour into soup crocks, top each crock with 2 slices of cheese, broil until cheese is dark to golden brown
- serve hot
Tried this recipe?Let us know how it was!