"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Louise's Cream of Wild Mushroom Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Louise's Cream of Wild Mushroom Soup, by , 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!

Contributor:  
Contributor:  
louise kane

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

16W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!