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"Those who forget the pasta are condemned to reheat it."--Unknown

Wild Mushroom Soup Recipe

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This recipe for Wild Mushroom Soup is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3.5 cups wild mushrooms (cleaned, soaked, dried, sliced or quartered)
1 stick sweet butter
1 onion finely chopped
1 tsp garlic chopped
2 TBS fresh herbs ..cilantro, chervil, parsley
Directions:
Directions:
Melt butter in large non reactive saucepan and gently cook onion 8 minutes
over medium heat. Add mushrooms, garlic, herbs..cover and allow juices to
run. When mushrooms tell you they are done add stock and grated potato,
bring to boil, and simmer for 10 minutes. This potato roux and the mushrooms will thicken soup. Off heat.

Using an emersion blender stick blend most but not all the mushrooms leaving some nice ones alone. Taste and correct seasoning with sea salt,
pepper, and a little nutmeg. At this point you can stir in a little milk or
cream or half n half to lighten the soup. Into the bowls or tureen . You can
swirl with a dollop of sour cream on top....very elegant and warming soup.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
This soup is usually my first 'fungal game' dish of the season...typically
morels as the early season is still cool outside and its such a nice hearty
warming reward. I like this as a light dinner served with a nice crusty bread and a glass of
red wine...its most fortifying.

 

 

 

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