ezRecipe-Zee: Cooking Recipe: How to make Wild Mushroom Soup

Wild Mushroom Soup

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Date Added:	November 20, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Mushrooms, Soups / Stews, Copy Cat / Restaurant

Ingredients:

2     cups          warm water
3/4   ounce         dried porcini mushrooms
2     tablespoons   butter - (1/4 stick)
1     cup           chopped onion
1     cup           chopped peeled carrots
1/2   cup           chopped leek/ white and pale green part
22    ounces        fresh wild mushrooms
                    = (such as crimini or stemmed shiitake)
1/2   cup           dry white wine
4     cups          chicken stock
                    = (or canned low-salt chicken broth)
1     cup           chopped peeled russet potato
1     tablespoon    chopped fresh thyme
                    = (or 1 tspn dried thyme)
1                   bay leaf
1/2   cup           whipping cream
                    Salt
                    Freshly-ground black pepper
                    Chopped fresh parsley or chives

Directions: one line for each direction. When saved the lines will be numbered.

* Note: Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Combine 2 cups warm water and dried porcini mushrooms in small bowl. Let mushrooms soak until soft, about 30 minutes. Using slotted spoon, remove mushrooms from liquid. Squeeze excess liquid from mushrooms back into bowl. Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind.
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion, carrots and leek. Saut� until vegetables are tender and pale golden, about 10 minutes. Add remaining 1 tablespoon butter and fresh mushrooms; saut� until mushrooms are tender and brown, about 10 minutes. Stir in porcini and wine. Cook until liquid evaporates, about 5 minutes.
Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid. Bring to boil. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes.
Discard bay leaf. Cool slightly. Working in batches, puree soup in blender. Return soup to pot. Mix in cream. Bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with more stock, if desired.)
Ladle soup into bowls. Sprinkle with chopped parsley or chives.
This recipe yields 6 servings.
Comments: Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

Notes:
Recipe from the R.S.V.P. column - Flora, Arlington, MA

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Bon App�tit, October 1998