Wild Mushroom Soup. Line a sieve with a dampened paper towel or coffee filter. Melt butter in large pot over medium-high heat. This beautiful, light-tasting Wild Mushroom Soup recipe is full of rich flavors yet is so simple to make.
Serve with a salad for a light meal or as a first course when entertaining! Wild mushroom soup is a savory starter that can be made up to a day in advance. Any combination of mushrooms will work well in this recipe. You can have Wild Mushroom Soup using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Wild Mushroom Soup
- It's 4 of shallots.
- It's 4 of garlic.
- It's 1 of olive oil.
- Prepare 6 of portobello mushrooms.
- Prepare 1 of rice flour.
- You need 4 cup of mushroom soup broth.
- It's 1 cup of rice.
- You need 1 packages of wild dry mushrooms.
- It's 1 cup of cream.
- Prepare 1/2 cup of dry sherry.
- It's 1 of salt.
Serve with thin toasted baguette slices lightly brushed with olive oil and sprinkled with salt as a nice dipper for the soup. Crush morels or other mushrooms with rolling pin, set aside. Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Heat, but do not boil, and serve.
Wild Mushroom Soup instructions
- Saute shallots, garlic and portabellos..
- Add rice flour for 1 minute..
- Add broth, rice and dry mushrooms and simmer for 30 minutes..
- Add cream, sherry and salt. Let cook ~10 minutes until alcohol cooks off..
Melt the butter in a small Dutch oven over medium heat. We're making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream. Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. The key is to select a mix of wild mushrooms like: portobello, shiitake, oyster, and. Add the broth, scraping up any browned bits in the pot with a wooden spoon.