Wild Mushroom Soup. The Tasty Tuna Casserole Gets Revamped With Rice And Cheesy Cheddar Topping. Line a sieve with a dampened paper towel or coffee filter. Melt butter in large pot over medium-high heat.
This soup is perfect served any time of year. 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. You can cook Wild Mushroom Soup using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Wild Mushroom Soup
- It's 4 of shallots.
- You need 4 of garlic.
- You need 1 of olive oil.
- Prepare 6 of portobello mushrooms.
- Prepare 1 of rice flour.
- You need 4 cup of mushroom soup broth.
- Prepare 1 cup of rice.
- It's 1 packages of wild dry mushrooms.
- You need 1 cup of cream.
- Prepare 1/2 cup of dry sherry.
- Prepare 1 of salt.
Any combination of mushrooms will work well in this recipe. 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.
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..
Heat, but do not boil, and serve. 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.