Creamy Wild Mushroom Soup

Name: Creamy Wild Mushroom Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 ounce dried porcini mushrooms; 2 tablespoons olive oil; 1 tablespoon butter; 1 vidalia onion, sliced thinly; 2 shallots, roughly chopped; 2 cloves garlic, roughly chopped; 8 ounces fresh wild mushrooms, sliced; 5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher); 2 teaspoons fresh thyme; 2/3 cup cream; salt and pepper

Submitted by Miraklegirl

"Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 4

ingredients

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 vidalia onion, sliced thinly
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
8 ounces fresh wild mushrooms, sliced
5 cups chicken stock (I use a 'pareve' mix when using the cream to keep it kosher)
2 teaspoons fresh thyme
²⁄₃ cup cream
salt and pepper

directions

Soak porcinis in 1 c warm water for 30 minutes, strain and reserve the liquid Heat the oil and butter until foaming, then add onion, shallots and garlic and saute for about 5 minutes (until softened) Add fresh mushrooms to the pan and stir until softened.
Add stock and bring to a boil.
Add the porcinis, liquid, thyme and salt and pepper.
Lower the heat and simmer for 30 minutes, stirring occasionally.
Process 3/4 of the soup in a blender (immersion blender is perfect).
Add cream and heat through.
Correct seasonings if necessary and garnish with fresh thyme and cracked black pepper.

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Reviews

This soup is amazing! The flavor is wonderful, and makes the perfect consistency when made as directed. I used a mix of dried mushrooms and crimini for the fresh. I added the suggested shot of sherry while the onions and mushrooms were softening. I also added a bit of truffle oil at the very end with the cream. This is seriously delicious stuff, and really very easy and quick. Try it now!

Wistaria
I made this using plain ole button mushrooms and dried shitake. I followed it as directed, unfortunately I did not like the dried mushrooms left unblended and I think I would prefer to blend it all next time. Aside from that it was very easy and I will definitely make again.

Sassy Syrah
As the Miraklesis I get to taste Aviva's creations first hand at her dinner table! Like everything else, this soup was amazing. Creamy and light, a delight to come home to!

Miraklesis
Excellent soup. I made as is, using my immersion blender to blend really smooth, which is how we like our soup. I used a mixture of oyster, shiitake, portobello and plain old white mushrooms for the fresh mushroom part of the recipe. I really liked this...comfort food!

Hey Jude