Wild Mushroom Soup
|Dried porcini mushrooms/Other dried wild mushrooms||1 Ounce|
|Dried mushrooms||1 Ounce|
|Dry madeira/Dry sherry / chicken broth||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh button mushrooms||1 Pound, sliced to make 6 cups|
|Button mushrooms||1 Pound, sliced|
|Shiitake mushrooms||4 Ounce|
|Shiitake mushrooms||4 Ounce, stems removed and discarded and sliced to make 1 1/2 cups|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Chicken broth||8 Cup (128 tbs)|
|Cracked black pepper||1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
Bring the 1/2 cup broth to boiling in a small saucepan; add dried mushrooms and wine to boiling broth.
Remove from heat.
Let stand, covered, 20 minutes.
Drain and discard excess liquid.
Coarsely chop mushrooms; set aside.
Melt butter in a 4-quart Dutch oven over medium heat.
Add onion; cook and stir for 2 to 3 minutes or until tender.
Stir in fresh and dried mushrooms; cook 3 to 4 minutes more or until mushrooms are tender and most of the liquid has evaporated.
Stir in the flour.
Add the 8 cups broth and the pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, 30 minutes more, stirring occasionally.
Stir in buttermilk and heat through, but do not boil.
If desired, garnish individual servings with green onion tops.
Calories 307 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 40.3 mg13.4%
Sodium 817.5 mg34.1%
Total Carbohydrates 30 g10.1%
Dietary Fiber 3.6 g14.3%
Sugars 6.1 g
Protein 11 g22.4%
Vitamin A 9.4% Vitamin C 7.5%
Calcium 1.9% Iron 10.1%
*Based on a 2000 Calorie diet