Wild Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Dried Porcini Mushrooms, 1 cup 1 cup warm waterMushrooms, fresh, wild assorted 8 ouncesBeef stock, 5 cupLeeks, 2 sliced thinlyOnions, 1 medium chopped or 2 shallotsGarlic, 3 cloves choppedHeavy Cream, 1 cup,Butter, unsalted, 2 tbsp*Extra Light Olive Oil, 2 tbsp salt & pepper to taste1/2 tsp dried thyme
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.
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.
Nutritional Info 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
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