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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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

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