Wild Mushroom Soup with Port Wine
Blue Ribbon Recipe
This mix of ingredients is pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms... de-lish! The Test Kitchen
1/2 lbbutter, room temperature
4 cdried wild mushrooms
2 cfresh mushrooms, any variety will do
2 cgood port wine.
3 cgood quality vegetable stock, preferably home made
2 clight cream
4 cheavy cream
·salt and pepper to taste
·fresh chopped parsley
How to Make Wild Mushroom Soup with Port Wine
- Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
- 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.
- 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.