Wild Mushroom Soup
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
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.
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.