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.