CREAMY WILD MUSHROOM SOUP

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Creamy Wild Mushroom Soup image

Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well.

Provided by Miraklegirl

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 vidalia onion, sliced thinly
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
8 ounces fresh wild mushrooms, sliced
5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
2 teaspoons fresh thyme
2/3 cup cream
salt and pepper

Steps:

  • Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
  • Add stock and bring to a boil.
  • Add the porcinis, liquid, thyme and salt and pepper.
  • Lower the heat and simmer for 30 minutes, stirring occasionally.
  • Process 3/4 of the soup in a blender (immersion blender is perfect).
  • Add cream and heat through.
  • Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

Nutrition Facts : Calories 364.3, Fat 25.9, SaturatedFat 11.5, Cholesterol 60.9, Sodium 469.2, Carbohydrate 24, Fiber 1.9, Sugar 8.5, Protein 11.5

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