Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Hearty Mushroom Soup




Source of Recipe


Stef's own






Recipe Introduction


eat this with warm crusty bread or in small serves as an entree to a roast or steak dish.





List of Ingredients



• 800g cup mushrooms (I had 21 mushrooms)
  
• 150ml cream (extra if desired)
  
• about 7 tbs butter
  
• 1 onion, chopped
  
• 2 large potatoes, chopped
  
• 1 cup dry white wine
  
• 2 cups chicken stock
  
• salt and pepper to taste (lots of pepper)
  
• good sprinkle dry basil
  
• good sprinkle dry oregano
  
• grated nutmeg (or nutmeg powder)
  






Instructions



1. Slice the mushrooms. Saute half in 3 tbsp butter adding lots of pepper. When only just done set aside.
   
2. Repeat with other half of mushrooms.
   
3. add remaining tbs butter (or as needed) and saute onion until softened slightly but not brown. Add dried herbs and nutmeg. Pour in the wine.
   
4. Add potatoes and bring to the boil. Pour in chicken stock. Cover and simmer about 15 minutes until soft.
   
5. Add 2/3 the mushrooms back into the soup. Use a bamix or food-processor to puree. Taste and adjust seasoning (salt and pepper)
   
6. Lightly stir remaining mushrooms through the soup with the cream. Serve with croutons or more cream if desired.