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Wild Mushroom Soup

Holiday.Cook's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Wild Mushroom Soup Recipe