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Exotic Mushroom Soup




Source of Recipe


lhj.com






Recipe Introduction


For this appetizer, we combine shiitake, crimini, and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.





List of Ingredients



• 3 T butter, divided
  
• 1 cup chopped onions
  
• 1/4 cup chopped shallots
  
• 2 celery ribs, peeled and chopped
  
• 1 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 tsp dried thyme
  
• 3 (14 oz) cans chicken broth
  
• salt
  
• 1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced
  
• 1/4 cup chopped fresh parsley
  
• freshly ground pepper
  






Instructions



1. Melt 2 T 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 m ushrooms soften and are lightly browned. Stir in broth and 1/2 tsp 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 T 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.
   






Final Comments


Makes 4 servings