Cream of Wild Mushroom Soup
Cream of Wild Mushroom Soup
Ingredients
- 1 1/2 lb (675 g) white mushrooms, quartered
- 1 large onion, chopped
- 3 tbsp butter
- 5 cups (1.25 litres) chicken broth
- 1 small potato, peeled and cubed
- 1 package (14 g) dried bolete mushrooms
- 3 fresh boletes or 3 fresh or thawed frozen porcini mushrooms, sliced (see note)
- 2 tbsp butter
- 4 oz (115 g) mixed fresh wild mushrooms of your choice
- 2 tbsp small flat-leaf parsley leaves
- 1 tbsp chives, chopped
Instructions
- In a pot over medium heat, brown the white mushrooms and onion in the butter. Continue to cook until the mushrooms are caramelized and the cooking juices have completely evaporated. Add the broth, potato and dried mushrooms. Bring to a boil.
- Cover and simmer for 20 minutes or until the potato is tender.
- In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.
Cream of Wild Mushroom Soup