I wanted a good simple recipe for a wild mushroom soup after enjoying it at a local restaurant. This recipe was perfect - a real hit. I did not have madeira and substituted a sweet port and it was delicious. I processed the soup just enough to make the mushrooms "diced size". Rich but not overfully filling.
Wild Mushroom Soup
Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3 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
- 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.
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