Wild Mushroom Soup Recipe
Ingredients
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 ounce dried porcini or other dried wild mushrooms | ||
| 1/4 cup dry Madeira, dry sherry, or chicken broth | ||
| Butter | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Button mushrooms | 1 pound, sliced | |
| Shiitake mushrooms | 4 Ounce | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Chicken broth | 8 Cup (16 tbs) | |
| Cracked black pepper | 1/2 Teaspoon | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
Directions
Bring the 1/2 cup broth to 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 mushrooms; 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 or 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 buttermilk and heat through, but do not boil.
If desired, garnish individual servings with green onion tops.
Remove from heat.
Let stand, covered, 20 minutes.
Drain and discard excess liquid.
Coarsely chop mushrooms; 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 or 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 buttermilk and heat through, but do not boil.
If desired, garnish individual servings with green onion tops.
Chef
