• 1/2 cup chicken broth
  
• 1 once dried porcini or other dried wild mushrooms
  
• 1/4 cup dry Madeira, dry sherry, or chicken broth
  
• 1/2 cup butter
  
• 1/4 cup chopped onion
  
• 1 pound fresh button mushrooms, sliced (about 6 cups)
  
• 4 onces shitake mushrooms, stems removed and discarded, and sliced (about 1 1/2 cups)
  
• 2/3 cup of all-purpose flour
  
• 8 cups chicken broth
  
• 1/2 teaspoon cracked black pepper
  
• 1 1/2 cups buttermilk
  

1. Bring the 1/2 cup broth to a boiling in a small saucepan, add dried mushrooms and wine to boiling broth. Remove from heat. Let stand, covered, 20 minutes. Drain and discard excess liquid. Coarsely chop the mushrooms and set aside.
   
2. Melt butter in a 4-quart Dutch Oven over medium heat. Add onion; cook and stir for 2 to 3 minutes or until tender. Stir in fresh and dried mushrooms; cook 3 to 4 minutes more until mushrooms are tender and most of the liquid has evaporated. Stir in the flour.
   
3. Add the 8 cups broth and the pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes more stirring occasionally. Stir in the buttermilk and heat through, but noot to a boil. If desired, garnish individual servings with green onion tops.
   

Labels: mushroom soup, winter recipes

posted by Anita C. Brown @ 3:58 PM Saturday, October 20, 2007