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Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to wild mushroom soup recipe. You can cook wild mushroom soup using 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make wild mushroom soup:
- Provide 1/2 oz dried porcini mushrooms (about 2/3 cup)
- Prepare 6 slice bacon
- Prepare 3 leeks ( white & green parts only),sliced & rinsed
- Get 2 tsp 2 salt & 2 pepper
- Use 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
- Take 1/4 cup madeira or cognac
- Provide 1 bay leaf
- Provide 1/2 cup creme fraiche, plus more for serving
- You need 3 tsp of flat-leaf parsley
- Use 3 tsp thyme whole
Instructions to make wild mushroom soup:
- Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
- Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
- Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally
- When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
- Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
- tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
- Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.
Heat olive oil in heavy large pot over medium-high heat. Add wild mushrooms and button mushrooms and sauté until brown and tender, about. This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable.
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