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
1½ 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


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This soup was super yummy! I added celery to the onions and 2 extra garlic cloves for flavor. I switched the rosemary for fresh chopped thyme and it complimented it very very well. The dried mushrooms bloomed in the stock is the key, made it hearty and meaty tasting. Great Recipe!

Comment Number: 4772