RecipesMagazine

Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cream of Wild Mushroom Soup might be a recipe you should try. This recipe serves 4. One serving contains 438 calories, 11g of protein, and 32g of fat. A couple people really liked this hor d'oeuvre. A mixture of salt, chives, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is perfect for Winter.

Instructions

1
Soak the dry mushrooms in water: 
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2
Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water.
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3
Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter.
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4
After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.
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5
Sauté shallots, garlic, mushrooms: 
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6
Heat 3 Tbsp butter in heavy saucepan over medium low heat and sauté the shallots until softened and translucent, about 7 to 8 minutes.
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7
Add the garlic and cook a minute more.
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8
Add the fresh mushrooms, increase the heat to medium high, and cook several minutes more.
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9
Add chopped wild mushrooms. Lower the heat, cover and let cook for 10 minutes.
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10
Add sherry: After 10 minutes increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.
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11
Make a roux with butter and flour: 
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12
Add remaining 3 Tbsp butter to the pot and stir until melted.
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13
Add the flour to the pot and stir until the mushrooms are all well coated with the flour, making a roux. Cook for 2 to 3 minutes.
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1
Add one cup of reserved mushroom soaking water and stir until the flour has dissolved into the water and there are no lumps.
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2
Add the chicken stock. Stir until well incorporated.
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3
Add the herbes de provence, the dried thyme, bay leaves, and salt.
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4
Simmer: 
5
Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer, cover and cook for 20 minutes.
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6
Stir in cream: When ready to serve, remove the bay leaves and stir in 1/2 cup heavy whipping cream.
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7
Add black pepper and more salt to taste.
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8
Garnish with chopped chives and parsley.
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DifficultyExpert
Ready In1 h, 20 m.
Servings4
Health Score7
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiSoupStarterSnackAppetizerAntipasto
OccasionsFallWinter
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