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Wild Mushroom Soup

Holiday.Cook's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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