Wild Mushroom Soup with Port Wine

pamela peake

By
@zazzoo

This recipe won me the title of Best Soup at Soup for the Cultured Soul in Castlegar BC Canada.


Featured Pinch Tips Video

Rating:
★★★★★ 13 votes
Comments:
Serves:
12
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This mix of ingredients is pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms... de-lish!

Ingredients

1/2 lb
butter, room temperature
6
shallots, chopped
4 c
dried wild mushrooms
2 c
fresh mushrooms, any variety will do
2 c
good port wine.
3 c
good quality vegetable stock, preferably home made
1/2 c
flour
2 c
light cream
4 c
heavy cream
salt and pepper to taste
fresh chopped parsley

Step-By-Step

Step 1 Direction Photo

1Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.

2Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

3Add port wine and reduce liquid again until most of the liquid is gone.
Add in 1/2 cup of flour. Stir well to avoid lumps.
Add saved mushroom liquid, cook for 1/2 hour at low simmer.

4Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste.
Sprinkle with fresh chopped parsley and enjoy.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian