wild mushroom soup
wild mushroom soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, wild mushroom soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

wild mushroom soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. wild mushroom soup is something that I’ve loved my whole life.

Melt the butter in a small Dutch oven over medium heat. This creamless–but creamy–mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least one ounce dried mushrooms to keep the luscious flavor in this healthy soup.

To get started with this recipe, we must prepare a few ingredients. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make wild mushroom soup:
  1. Get 1/2 oz dried porcini mushrooms (about 2/3 cup)
  2. Prepare 6 slice bacon
  3. Take 3 leeks ( white & green parts only),sliced & rinsed
  4. Get 2 tsp 2 salt & 2 pepper
  5. Make ready 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
  6. Prepare 1/4 cup madeira or cognac
  7. Take 1 bay leaf
  8. Take 1/2 cup creme fraiche, plus more for serving
  9. Make ready 3 tsp of flat-leaf parsley
  10. Get 3 tsp thyme whole

This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable. I've made it a few times now.

Steps to make wild mushroom soup:
  1. Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
  2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
  3. Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally
  4. When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
  5. Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
  6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
  7. Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.

Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl. The wild rice is yummy, but expensive and isn't worth the little nutrional value. Wild mushroom soup is a savory starter that can be made up to a day in advance.

So that is going to wrap it up with this exceptional food wild mushroom soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!