Ingredients for Creamy Mushroom Soup
- Dried Morel
- Dried Porcini Mushrooms
- 1 cup boiling water (for dried mushrooms, optional)
- 2 tablespoons butter
- 1 medium onion, chopped
- Garlic Cloves
- Wild Mushroom
- Madeira Wine
- All Purpose Flour
- Fresh Parsley
- Heavy Cream
- Salt And Black Pepper
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How to Make Creamy Mushroom Soup
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened and translucent (about 5 minutes).
- Add 1 pound of mixed fresh wild mushrooms, chopped (in two batches if necessary), and cook, stirring occasionally, until they release their juices and most of the liquid evaporates (about 8-10 minutes).
- Add 1/2 cup dry white wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid evaporates (about 2 minutes).
- Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir to coat.
- Gradually whisk in 4 cups of vegetable broth or reserved mushroom liquid (see step 7 if using mushrooms) and bring to a boil.
- *(Optional) If using dried mushrooms: Soak 1/4 cup dried mushrooms in 1 cup boiling water for 15 minutes. Remove mushrooms, chop, and set aside. Strain the soaking liquid through a fine-mesh sieve, reserving the liquid and discarding the solids.*
- Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Remove 1 cup of cooked mushrooms and toss with 2 tablespoons chopped fresh parsley. Set aside for garnish.
- Carefully puree the remaining soup in batches using an immersion blender or a regular blender. (If using a regular blender, vent the lid to prevent pressure buildup.)
- Return the pureed soup to the saucepan. Stir in 1 cup heavy cream, salt, and pepper to taste.
- Serve hot, garnished with the reserved parsley-tossed mushrooms.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
35g
Carbs
2g
