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Wild Mushroom Soup

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9, C, D, P
MineralsCopper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 vegetable bouillon cubes

  2. 2 cups boiling water

  3. 3/4 cup Madeira

  4. 4 cups chicken broth, divided

  5. 1 (0 1/35-ounce) package dried porcini mushrooms, chopped

  6. 1 (0 1/35-ounce) package dried morel mushrooms, chopped

  7. 1 (0 1/35-ounce) package dried chanterelle mushrooms, chopped

  8. 1/4 cup unsalted butter

  9. 6 green onions, sliced

  10. 1 onion, diced

  11. 3 tablespoons all-purpose flour

  12. 1 pound fresh white mushrooms, quartered

  13. 1/4 teaspoon freshly ground pepper

  14. Garnishes: sour cream, chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Dissolve bouillon cubes in 2 cups boiling water. Set aside.

  2. Bring wine, 1/2 cup chicken broth, and next 3 ingredients to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.

  3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion, and saute until tender. Stir in flour, and cook, stirring constantly, 5 minutes. Gradually stir in remaining 3 1/2 cups chicken broth and vegetable broth. Stir in wine mixture, quartered white mushrooms, and pepper, and bring to a boil.

  4. Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.

  5. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Garnish, if desired.

  6. Note: We used Knorr Vegetarian Vegetable Bouillon.

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