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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Louise's Cream of Wild Mushroom Soup Recipe

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This recipe for Louise's Cream of Wild Mushroom Soup is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , 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:  
¼ cup chestnuts
1 C unsalted raw cashews soaked in ½ cup water overnight and refrigerated
1C wild mushrooms mixed and chopped into smallish chunks or slices
! 1/2 cup Cremini or other beefy mushrooms, chopped
½ C vegetable broth
1 tsp. fresh dill
½ tsp. sea salt
½ tsp. white pepper
Fresh found black pepper to taste
1 to 2 dashes port
3-5 tablespoons good quality olive oil
1 shallot chopped
Directions:
Directions:
Method
• Puree the cashews and water that were soaked overnight until smooth and the consistency of cream, set aside
• In the same blender blend the chestnuts and port together until creamy, add a little bit of the vegetable broth if necessary, set aside
• Put olive oil in sauté pan and heat add mixed mushrooms and Cremini mushrooms. Sauté for 2-3 minutes then add chopped shallot and dill and continue cooking till water is evaporated and mushrooms slightly golden and browned.
• In medium saucepan heat broth and add chestnut and cashew creams stirring until amalgamated and creamy – heat slowly and then add mushroom mixture, salt, white pepper and a few more dashes of port to taste. Heat for 5-7 minutes till being careful not to boil.
To serve drizzle with good quality olive oil, chopped fresh dill, a dash of port, and some fresh ground pepper.

Make sure to adjust the consistency of the soup that you want by adding more or less vegetable broth.
Personal Notes:
Personal Notes:
I made this recipe because I love mushrooms so much. The original also had some porcini mushroom cream that I used as a garnish but it’s hard to find it here in the states. I became addicted to it when in Italy and had brought back a good supply. Now that it’s gone, I occasionally find some good substitutes in the Italian market in Boston, but if you can’t find that ingredient, it’s still good without it.

 

 

 

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