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    You are in: Home / Recipes / Wild Mushroom and Buttermilk Soup Recipe
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    Wild Mushroom and Buttermilk Soup

    Wild Mushroom and Buttermilk Soup. Photo by French Tart

    1/3 Photos of Wild Mushroom and Buttermilk Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Mikekey's Note:

    I got this recipe 10 years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
    2. 2
      Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
    3. 3
      Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
    4. 4
      Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
    5. 5
      Serve with hot, crusty bread.

    Ratings & Reviews:

    • on May 23, 2008

      55

      Superb! What a delightful and full flavoured soup , and yet creamy too! I used cepes, chanterelles, trompettes de la mort and morels in this soup, as well as some field mushrooms. My broth was vegetable and had no added salt. I decided to garnish the soup with a floral herbal bouquet, and adorned it with lemon thyme flowers, loveage and thyme sprigs! Made for Photo Tag and submitted for May Flowers in the Photos Forum as well! Merci beaucoup encore Mike! FT:-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2007

      55

      Excellent soup! I used chanterelles and morels and pured all of it and strained it and the result was a velvety, very flavorful soup. My only addition -- a garnish of fresh chives and a sprinkling of French salt.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wild Mushroom and Buttermilk Soup

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.3
     
    Calories from Fat 123
    51%
    Total Fat 13.7 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 32.3 mg
    10%
    Sodium 945.7 mg
    39%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.2 g
    21%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    dried wild mushrooms

    shiitake mushrooms

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