Creamy Wild Mushroom Soup

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Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup
1 (32- oz.) container Kitchen Basics Natural Chicken Stock (or low-sodium chicken broth)
1 (.75- oz.) package Pistol River Mixed Wild Dried Mushrooms
3 tbsp. butter
1 cup shallots chopped
2 large cloves garlic minced
6 cups chopped fresh mushrooms
3 tbsp. flour
1/2 cup dry sherry
1-1/2 cups fat-free half-and-half
1 tbsp. fresh rosemary chopped
1/4 tsp. pepper
Salt to taste
8 tbsp. sour cream
Prep time: 10 minutes
Cook time: 30 minutes

Bring stock to a boil in a medium saucepan. Add dried mushrooms; remove from heat and let stand for 15 minutes to soften. Meanwhile, melt butter in a large stockpot. Add shallots and garlic; cook for 5 minutes. Add fresh mushrooms and cook, stirring frequently, until cooked through, about 10 minutes. Stir flour into mushroom mixture and cook for 1 minute more. Stir in sherry, then add stock and softened wild mushrooms to pot, stirring until slightly thickened. Bring to a boil; reduce heat and simmer over low heat for 5 minutes for flavors to blend. Let cool slightly, then process in a blender or food processor until mushrooms are in very small pieces, but not pureed. (This may need to be done in 2 batches.) Place back in pot and stir in half-and-half, rosemary, pepper and salt. Simmer for 5 minutes more. Ladle into bowls and swirl 1 tbsp. sour cream into each bowl; top with Parmesan Rosemary Toasts, if desired.

Makes 8 servings.

Parmesan Rosemary Toasts: Sprinkle baguette slices with chopped fresh rosemary and freshly grated Parmesan cheese. Bake at 400°F for 5 minutes or until crisp.
Nutritional Information:
165 calories, 9 g protein, 8 g fat, 12 g carbohydrate, 2 g fiber, 25 mg cholesterol, 132 mg sodium


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