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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.2
  • Total Fat: 17.7 g
  • Cholesterol: 48.5 mg
  • Sodium: 314.8 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Wild Mushroom Soup calories by ingredient
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Wild Mushroom Soup

Submitted by: RICCILYNN

Introduction

This is a "special occasion" soup... light, creamy, yummy!! It can be lightened up with light cream, but I put it in as written with the heavy. This is a "special occasion" soup... light, creamy, yummy!! It can be lightened up with light cream, but I put it in as written with the heavy.
Number of Servings: 8

Ingredients

    *Dried Porcini Mushrooms, 1 cup
    1 cup warm water
    Mushrooms, fresh, wild assorted 8 ounces
    Beef stock, 5 cup
    Leeks, 2 sliced thinly
    Onions, 1 medium chopped or 2 shallots
    Garlic, 3 cloves chopped
    Heavy Cream, 1 cup,
    Butter, unsalted, 2 tbsp
    *Extra Light Olive Oil, 2 tbsp
    salt & pepper to taste
    1/2 tsp dried thyme

Directions

soak dried mushrooms in warm water. when reconstituted, remove and squeeze out as much liquid as possible. Strain liquid to remove and grit and reserve. Chop porcinis and set aside.
Thinly slice leeks (white part only) and chop shallots/onion. In a large pot combine butter and oil over a medium heat, add leeks, shallots and garlic. Cook lightly until softened but not colored, about 5 minutes.
While those are cooking clean and chop wild mushrooms (I used baby bellas but you can use any mix you want). Add mushrooms and allow to cook until softened (about 5 minutes). Add stock, porcinis and soaking liquid, thyme and salt and pepper. Bring to a boil, reduce heat and partially cover pot. Cook, stirring occasionally, for 30 minutes. Turn off and let sit for 5 minutes
Put 3/4 of soup into a blender or food processor. Puree until mostly smooth, add back to pot. Stir in cream, adjust seasoning if needed.
Garnish with fresh thyme if desired.

Serving Size: 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RICCILYNN.






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