Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, wild mushroom soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Categories: Mushroom Soup Vegetable Soup Mushroom Soup American Dairy Recipes Appetizer Main Dish Sauteing Recipes Vegetarian. Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. Wild mushroom soup is a flavorful and comforting soup that is gluten free, vegetarian, and My mom gave me this wild mushroom soup recipe many years ago.
wild mushroom soup is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. wild mushroom soup is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make wild mushroom soup:
- Get 1/2 oz dried porcini mushrooms (about 2/3 cup)
- Take 6 slice bacon
- Make ready 3 leeks ( white & green parts only),sliced & rinsed
- Make ready 2 tsp 2 salt & 2 pepper
- Take 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
- Take 1/4 cup madeira or cognac
- Make ready 1 bay leaf
- Get 1/2 cup creme fraiche, plus more for serving
- Prepare 3 tsp of flat-leaf parsley
- Get 3 tsp thyme whole
This wild mushroom soup recipe is hearty and intensely flavorful. It packs a real punch with dried porcini, plenty of wild mushrooms, and the surprising addition of mascarpone cheese! Use a mixture of wild mushrooms to make this luxurious mushroom soup really special. A wonderful starter at a dinner party.
Instructions to make wild mushroom soup:
- Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
- Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
- Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally
- When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
- Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
- tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
- Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.
Reviews for: Photos of Wild Mushroom Soup. Wild Mushroom Soup. this link is to an external site that may or may not meet accessibility guidelines. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Make this hearty wild mushroom soup with pearl barley for a filling lunch or supper. Serve with a dollop of soured cream and crusty bread on the side.
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