Creamy Wild Mushroom Soup

Recipe by Miraklegirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 23
    cup cream
  • salt and pepper
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DIRECTIONS

  • 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.
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