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Exotic Mushroom Soup




Source of Recipe


Marla


Recipe Introduction


There are many intriguing new varieties to try with flavors subtle and intense. For this appetizer, we combined shiitake, crimini and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.


List of Ingredients




Exotic Mushroom Soup




3 Tbs butter, divided (no substitutes)
1 cup chopped onions
1/4 cup chopped shallots
2 medium celery ribs, peeled and chopped
1 medium carrot, chopped
2 lbs assorted mushrooms (such as shiitake, crimini, Portobello or white mushrooms), stems trimmed and sliced
1/4 cup white wine
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
3 14-ounce cans chicken broth
1/8 tsp salt
1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced 1/4 cup chopped fresh parsley
1/8 tsp freshly ground pepper




Recipe



1 Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.

2 Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.

3 Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.

4 Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.

Servings: 4