Nif's Wild Mushroom Soup
photo by Nif_H
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 28.34 g dried mushroom (I used half chanterelle and half porcini)
- 473.18 ml chicken broth
- 78.78 ml butter
- 236.59 ml leek, whites only, cut in half lengthwise and then slice (rinse well!)
- 29.58 ml shallots, minced
- 2 garlic cloves, minced
- 473.18 ml oyster mushrooms, chopped
- 59.14 ml flour
- 709.77 ml chicken broth, see instructions (may need less (or more)
- 4.92 ml dried thyme
- 1 bay leaf
- 59.14 ml dry white wine
- 236.59 ml cream (I used 6% but the more fat, the creamier it will be!)
- salt and pepper (didn't use)
- chives or parsley, to garnish
directions
- Heat broth and add dried mushrooms. Set aside and soak for 20 minutes.
- Melt butter over medium heat in a large saucepan. Add leeks, shallots and garlic. Saute for about 5 minutes and then add oyster mushrooms. Do not brown the veggies!
- When dried mushrooms are done rehydrating, remove mushrooms ****reserving the broth!***. Chop mushrooms and add to pot. Stir in the flour and thyme.
- Add enough chicken broth to the dried mushroom broth to equal 4 cups. Add the broth and bay leaf to the pot, stir well and bring to a boil. Lower heat and simmer for 20 minutes, stirring ocassionally. Add wine and cream and heat for about 5 more minutes.
- Garnish with some snipped chives or chopped parsley.
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!