Wild Mushroom Soup – Country Cooking

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Servings: 6 Difficulty: Advanced
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International-style warm and comforting soup that brings home-style flavor to your table
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This International soup features Cultivated wild mushrooms -and chopped. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Wild Mushroom Soup – Country Cooking

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 18.7

Description

This International soup features Cultivated wild mushrooms -and chopped. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (use a mixture of Cremini, 1/3 c Unsifted all-purpose flour -oyster, and shittake 5 c Vegetable broth -or golden trumpet) 1 c (1/2 pint) heavy
  2. cream 1/2 c (1 stick) butter 1 ts Ground black pepper 2 Leeks, trimmed, cleaned, 1 ts Lemon juice 1.
  3. Clean mushrooms; remove stems, chop, and reserve.
  4. Slice mushroom caps and set aside.
  5. In 5-quart kettle or Dutch oven, melt butter over medium heat.
  6. Add chopped mushroom stems and saute until tender-about 10 minutes.
  7. With slotted spoon,
  8. remove stems to food processor, fitted with chopping blade, or blender and reserve until step 4.
  9. Add sliced mushroom caps and the leeks to kettle,
  10. cook , stirring occasionally, until tender-about 10 minutes.
  11. Stir flour into mushroom-leek mixture; cook, stirring constantly, for 2 minutes.
  12. Gradually stir in broth.
  13. Heat to boiling over high heat, stirring frequently.
  14. Reduce heat to low and stir, uncovered, 2 to 3 minutes.
  15. Add cream to reserved mushroom stems in food processor; process until mixture is pureed.
  16. Add mushroom puree, pepper, and lemon juice to soup mixture; stir to blend completely.
  17. Ladle soup into serving bowls and serve.
  18. Country Cooking/Summer/94 Scanned & fixed by Di and Gary

Nutrition Facts

Servings 6

Amount Per Serving
Calories 18.7kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.3mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.9g4%
Sugars 1.7g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, chopped, cooking, country, cultivated, international, mushroom, mushrooms, sautéing, soup, title, vegan, vegetables, wild
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