Ingredients for Dried Mushroom Soup
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How to Make Dried Mushroom Soup
- Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 diced medium onion and 2 stalks of diced celery. Cook until softened, about 5-7 minutes.
- While the vegetables cook, roughly crush 1 cup of dried morels (or other dried mushrooms) using a rolling pin. Set aside.
- Stir in 2 tablespoons of all-purpose flour to the softened onion and celery mixture. Cook for 1 minute, stirring constantly.
- Gradually whisk in 4 cups of water and add the crushed mushrooms. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the mushrooms are tender.
- Stir in 2 cups of vegetable or chicken bouillon, 1 cup of milk (or cream for a richer soup), 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Heat through gently. Do not boil. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley or a swirl of cream (optional).
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
510g
Fat
63g
Carbs
45g
