Wild Mushroom SoupSubmitted by: RICCILYNN
IntroductionThis 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.
*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
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.