Prep Time
50 Mins
Cook Time
40 Mins
8 cups

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

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 next 3 ingredients 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, 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.

Step 4

Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.

Step 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.

Step 6

Note: We used Knorr Vegetarian Vegetable Bouillon.

Ratings & Reviews

SallieC's Review

January 11, 2010
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.