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Wild Mushroom Soup

Yield Makes 8 servings (serving size: 1 cup)
Look for dried wild mushrooms in the produce section of large supermarkets. Fresh mushrooms shouldn't be substituted; they'll make the soup watery.


  • 2 vegetable bouillon cubes
  • 2 cups boiling water
  • 3/4 cup Madeira wine
  • 4 cups fat-free reduced-sodium chicken broth, divided
  • 1 (1/2-ounce) package dried porcini mushrooms, chopped
  • 1 (1/2-ounce) package dried morel mushrooms, chopped
  • 1 (1/2-ounce) package dried chanterelle mushrooms, chopped
  • 2 tablespoons butter or margarine
  • 6 green onions, sliced
  • 1 medium onion, diced
  • 3 tablespoons all-purpose flour
  • 1 pound fresh white mushrooms, quartered
  • 1/4 teaspoon freshly ground pepper
  • Toppings: fat-free sour cream, chopped green onion
  • Garnish: green onions

How to Make It

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

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

  3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion. Sauté until tender.

  4. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in vegetable broth and remaining 3 1/2 cups chicken broth. Stir in wild mushroom mixture, white mushrooms, and pepper. Bring to a boil, stirring occasionally; reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.

  5. Process mixture, in batches, in a blender or food processor (or use an immersion blender) until smooth, stopping to scrape down sides. Return to Dutch oven.

  6. Cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Serve with desired toppings. Garnish, if desired.

  7. Note: For testing purposes only, we used Melissa's dried mushrooms.