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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?
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