Wild Mushroom Soup

Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3 cups.

Yield: 8 cups
Recipe from Southern Living

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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


  1. Dissolve bouillon cubes in 2 cups boiling water. Set aside.
  2. 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.
  3. 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.
  4. Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.
  5. 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.
  6. Note: We used Knorr Vegetarian Vegetable Bouillon.
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