Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Wild Mushroom Soup




Source of Recipe


Holiday Celebrations 1998






List of Ingredients



• 1 oz dried porcini or other dried wild mushrooms
  
• 1/2 cup boiling chicken broth
  
• 1/4 cup dry madeira wine
  
• 1/2 cup butter
  
• 1/2 medium onion, chopped (1/4 cup)
  
• 1 lb fresh button mushrooms, sliced (about 6 cups)
  
• 4 oz shiitake mushrooms, sliced, stems removed (about 1 1/2 cups)
  
• 2/3 cup flour
  
• 8 cups chicken broth
  
• 1/2 tsp cracked black pepper
  
• 1 1/2 cups buttermilk
  






Instructions



1. Place dried mushrooms in a small bowl. Add the 1/2 cup broth and the wine. Let stand 20 minutes. Drain and discard excess liquid. Coarsely chop mushrooms; set aside.
   
2. Melt butter in a very large saucepan over medium heat. Add onion; cook and stir for 2 to 3 minutes till tender. Stir in fresh and dried mushrooms; cook 3 to 4 minutes more or till most liquid has evaporated. Stir in flour. Add the 8 cups broth and pepper. Cook and stir to boiling. Reduce heat; cook and stir, uncovered, for 30 minutes more.
   
3. Remove 4 cups soup mixture, if desired; puree in food processor. Return to saucepan. Stir in buttermilk and heat through. Do not boil.
   






Final Comments


Makes 8 to 12 servings

MAKE-AHEAD TIP: Prepare soup through pureeing step; cover and refrigerate up to 1 day. To serve, stir in buttermilk and heat through.