Recipes
Wild Mushroom Soup
Details
- Prep Time:
30 min - Cook Time:
60 min - Ready In:
1 hour, 30 min
Servings: 12 cups
Ingredients
- 1/2 cup chicken broth
- 1 ounce 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 ounces shitake mushrooms, stems removed and discarded, and sliced (about 1 1/2 cups)
- 2/3 cup all-purpose flour
- 8 cups chicken broth
- 1/2 teaspoon cracked black pepper
- 1 1/2 cups buttermilk
Directions
- 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.
- 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.
- 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.