Wild Mushroom Soup Recipe

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Smoked Chicken Soup	V
Bruschetta Soup	V
Wild Mushroom Soup	V
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Wild Mushroom Soup

Contributed by: Melinda

The portabella mushrooms are cooked separately and added at the end. Although my instructions call for processing in a food-processor, if you prefer a rustic soup, skip that part and serve as is.

I typically don't add half & half as I avoid dairy.

1 oz. mixed dried porcini & chanterelle mushrooms (or all porcini)
1 lb. crimini mushrooms
2 portabella mushrooms
2 shallots
3 cloves garlic, minced
2-3 cups beef broth
3 sprigs fresh thyme or 1 tbl fresh minced
Olive Oil
Kosher Salt
Black Pepper
Half & Half (Optional)

Heat waterto boiling in a 3-4 cup measure.
Add dried mushrooms and allow to soak until rehydrated. Keep the soaking liquid for your soup base.
Thinly slice the crimini mushrooms and set aside
Remove stems from portabella mushrooms and using a spoon, scoop out all the black gills from underneath the cap; cut in half and slice into thin strips - set aside.
In a large stock pan, heat olive oil
Sauté crimini mushrooms and shallots until slightly browned
Add garlic and cook a minute or two more
Add beef broth
Remove rehydrated mushroom pieces from the soaking liquid and place on a cutting board
Add soaking liquid to the pot
Chop the rehydrated mushrooms and add them to the pot
Add thyme and reduce heat to simmer for about 20-30 minutes
While soup is simmering, in a sauté pan, heat some oil - when hot, add sliced portabella and sauté until well browned
After soup has cooked, remove thyme stems
Using a food processor, puree soup lightly - it doesn't need to be smooth, just blended
Taste and add salt and pepper
Return to the soup pot and add the sautéed portabella and half & half if using
Heat to desired serving temperature.

Questions about this recipe?