Look for dried wild mushrooms in the produce section of large supermarkets. Fresh mushrooms shouldn't be substituted; they'll make the soup watery.

Recipe by Southern Living September 2004

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Recipe Summary

Yield:
Makes 8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve bouillon cubes in 2 cups boiling water. Set aside.

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  • 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.

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

  • 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.

  • 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.

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

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

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