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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.6
  • Total Fat: 18.7 g
  • Cholesterol: 5.4 mg
  • Sodium: 2,024.6 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.1 g

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

Submitted by: VIXENMOON

Introduction

I can not and will not suggest that anyone eat wild mushrooms. Do your research. Some mushrooms are innocuous and tasty. Others will put you in the grave. I can not and will not suggest that anyone eat wild mushrooms. Do your research. Some mushrooms are innocuous and tasty. Others will put you in the grave.
Number of Servings: 4

Ingredients

    1 lb. Wild Mushrroms, washed thoroughly and diced (keep varieties separated
    3 c. chicken stock
    1 can Aroy-D Coconut Cream (not concentrate, not milk)
    2 tsp. coconut or olive oil
    1 c. diced onion
    3 cloves garlic
    1 tbsp. of salt to taste
    1/2 tsp. pepper to taste

Tips

If you die, it's not my fault. Again... DO YOUR RESEARCH BEFORE EATING WILD MUSHROOMS. They can be a nutritious and tasty addition to a diet, and you can have flavors which you would never find anywhere else, but it comes with risks. On the other hand, this can be done with any combination of commercial mushrooms (I would suggest at least 3 if not more varieties).


Directions

Clean mushrooms thoroughly. If you have ended up with less than 1 lb, you can use baby portobellos (crimini) mushrooms to make up for the difference. If you do end up using criminis, put those in the first batch. Separate the varieties in two groups. Add half of the oil to a large pan. When warm, add the first batch of mushrooms. Once about half way cooked through, add 2 cups of the chicken stock and simmer another 20 minutes. Once done, pour this into a blender and puree. If you need to add some more chicken stock. In the same pot, add the rest of the oil and onion. Caramelize. Add the remaining mushrooms and cook for 1-2 minutes. Add the coconut cream and garlic, followed by the pureed batch. Stir well and simmer 10 minutes. Add salt and pepper to taste. This will vary greatly. Simmer another 20 minutes, adding more chicken stock if needed to attain your desired consistency. It is better to cook this too long than too short.

Serving Size: 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user VIXENMOON.






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