Wild About Creamy Wild Mushroom Soup

Recipe by Rita1652
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 2
    tablespoons butter
  • 1
    onion, diced
  • 1 -2
    garlic clove, crushed
  • 1
    carrot, minced (optional)
  • 1 -2
    celery, minced (optional)
  • 116
    ounce dried black trumpet mushrooms
  • 116
    ounce dried wood ear mushrooms
  • 3 12
    ounces fresh shiitake mushrooms, stems removed chopped
  • 3 12
    ounces fresh oyster mushrooms, chopped
  • 6
    ounces baby portabella mushrooms, chopped
  • 12
  • 4
    cups chicken stock
  • 1
    pinch saffron
  • 2
    sprigs fresh thyme, just leaves removed from stems
  • salt and pepper
  • 4
    tablespoons butter
  • 4
    tablespoons flour
  • 1
    pint cream
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DIRECTIONS

  • Soak dried mushrooms in 1 cup hot water till softened.
  • Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits.
  • Chop mushrooms set aside.
  • In the drained hot liquid and crushed pinch of saffron.
  • Set aside.
  • In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter.
  • Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions.
  • Add sherry reduce to half.
  • Add chicken stock and liquid reserved from mushrooms simmer 20 minutes.
  • In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream.
  • Then whisk into soup.
  • Using a hand blender puree the soup to a nice consistency.
  • Let simmer 5 more minutes stirring so not to burn.
  • Serve with soup topped with a little extra sherry.
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