Creamy Wild Mushroom Soup
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Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup
1 (32- oz.) container chicken stock (or low-sodium chicken broth)
1 (.75- oz.) package Pistol River Mixed Wild Dried Mushrooms
3 tbsp. butter
1 cup chopped shallots or onion
2 large cloves garlic, minced
6 cups chopped fresh mushrooms (white, shiitake, baby bellas, golden Italian, woodear)
3 tbsp. flour
1/2 cup dry sherry
1 cups fat-free half-and-half
1 tbsp. chopped fresh rosemary
1/4 tsp. pepper
Salt to taste
8 tbsp. sour cream

Prep: 10 minutes, Cook: 30 minutes, Serves: 8

1. Bring stock to a boil in a medium saucepan. Add dried mushrooms; remove from heat and let stand for 15 minutes to soften.

2. 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.

3. 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.

4. 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.)

5. 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.

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.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
165 calories, 9 g protein, 8 g fat, 12 g carbohydrate, 2 g fiber, 25 mg cholesterol, 132 mg sodium