creamy wild mushroom soup
(1 rating)
Mmmmmmmmmmmmmm! I got this recipe out of an insert in our town paper & it sounded too good to pass up. I don't know where the recipe originated.
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(1 rating)
yield
6 - 8
Ingredients For creamy wild mushroom soup
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1 stickbutter
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5 clovegarlic, minced
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1 lgvidalia onion, diced
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1 lbshiitake mushrooms
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2 lgportobello mushrooms, gills cleaned out
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1/4 lbchanterelle mushrooms
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3 lgyukon gold potatoes, peeled & quartered
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48 ozchicken stock
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1 Tbspthyme, dried
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1 cheavy cream
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kosher salt & pepper, to taste
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1/8 ccooking sherry
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2 tspworcestershire sauce, reduced sodium
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1 Tbspolive oil, extra virgin
How To Make creamy wild mushroom soup
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1Melt the butter in a large stockpot over medium high heat. Add garlic & onion; saute 8 minutes.
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2Slice the shiitakes, portobellos & chanterelles, mix to combine. Set aside 1/2 C of mixed mushrooms.
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3Add the remaining mushroom mixture & potatoes to the stockpot; saute 5 minutes.
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4Add the stock & bring to boil. Lower the heat to medium & simmer until potatoes are tender, 35 minutes.
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5Remove from heat. Add thyme & puree in the pot using an immersion blender until smoth. Add the cream, salt, pepper, sherry & worcestershire; stir well.
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6Heat olive oil in a small saute pan over medium high heat. Add reserved mushrooms; saute until soft, 10 minutes. Season with salt & pepper. Add the mushrooms into the soup & stir to incorporate & enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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