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
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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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