BELLA & WILD MUSHROOM SOUP

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Bella & Wild Mushroom Soup image

Years ago, I tried the wild mushroom soup at Au Bon Pain bakery and knew immediately I had to find the recipe. I never found the recipe, so I created my own. This soup is fragrant, creamy and flavorful.

Provided by Aproned Cynthia

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

16 ounces baby bella mushrooms, washed & sliced
1 large sweet onion, finely diced
1/2 cup butter
3 tablespoons flour
1 cup dry white wine, such as chardonnay
32 ounces chicken or 32 ounces turkey stock, preferably homemade
1 ounce dried wild mushrooms, medley such as morels, porcini, chanterelles, oyster, shitake & lobster mushrooms
1 tablespoon chicken base or 1 tablespoon bouillon
1/2 cup heavy cream

Steps:

  • In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
  • Sprinkle with flour and whisk for about 2 minutes over medium heat.
  • Whisk in wine.
  • Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
  • Cook over medium heat about 15 minutes.
  • Stir in heavy cream.
  • Serve immediately.

Nutrition Facts : Calories 462.2, Fat 34.4, SaturatedFat 15.7, Cholesterol 135.9, Sodium 199.4, Carbohydrate 9.7, Fiber 1.4, Sugar 2.3, Protein 24.1

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