Wild Mushroom Soup

Southern Living
Wild Mushroom SoupRecipe
Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3 cups.
8 cups


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2 vegetable bouillon cubes
2 cups boiling water
3/4 cup Madeira
4 cups chicken broth, divided
1 (0.35-ounce) package dried porcini mushrooms, chopped
1 (0.35-ounce) package dried morel mushrooms, chopped
1 (0.35-ounce) package dried chanterelle mushrooms, chopped
1/4 cup unsalted butter
6 green onions, sliced
1 onion, diced
3 tablespoons all-purpose flour
1 pound fresh white mushrooms, quartered
1/4 teaspoon freshly ground pepper
Garnishes: sour cream, chopped fresh chives


Prep: 50 Minutes
Cook: 40 Minutes

Dissolve bouillon cubes in 2 cups boiling water. Set aside.

Bring wine, 1/2 cup chicken broth, and next 3 ingredients to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.

Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion, and saute until tender. Stir in flour, and cook, stirring constantly, 5 minutes. Gradually stir in remaining 3 1/2 cups chicken broth and vegetable broth. Stir in wine mixture, quartered white mushrooms, and pepper, and bring to a boil.

Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.

Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Garnish, if desired.

Note: We used Knorr Vegetarian Vegetable Bouillon.

Created date

October 2003