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.


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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

Directions Step-By-Step

1
Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
2
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
3
Add 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.
4
Add 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