Wild Mushroom Soup with Port Wine

★★★★★ 13 Reviews
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By pamela peake
from Castlegar, BC

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

Blue Ribbon Recipe

This mix of ingredients is pure perfection. Satisfying creaminess combined with a wonderful mix of mushrooms... de-lish!

— The Test Kitchen @kitchencrew
serves 12
prep time 1 Hr
cook time 1 Hr
method Bake

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
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How To Make

  • 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.
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