Wild Mushroom Soup
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 lb wild mushroom, thinly sliced (such as shiitake or oyster)
- 4 cloves garlic, minced
- 1 tablespoon fresh sage (or 1 tsp. dried) or 1 tablespoon fresh thyme, chopped (or 1 tsp. dried)
- 1⁄4 teaspoon salt and pepper
- 1 (750 g) bag frozen potatoes, chunks
- 1⁄2 cup dry white wine
- 5 cups vegetable broth or 5 cups chicken broth
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon hot pepper sauce
- 1⁄2 cup asiago cheese, shredded
directions
- In a soup pot or a large saucepan, heat butter over medium-high heat and cook onion, mushrooms, garlic, sage, salt and pepper for about 10 minutes, or until it is beginning to become golden and onion is softened.
- Add frozen potatoes to pot and stir to coat with mixture.
- Add wine; stir and cook until wine has evaporated. Add broth and bring to a boil.
- Cover and simmer for about 10 minmutes or until potatoes are very tender.
- Stir in parsley and hot pepper sauce.
- Ladle into soup bowls and sprinkle with cheese, if using.
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