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wild mushroom soup
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2 tbs. butter
1 lb. wild mushrooms assorted. Shiitake, crimini, chanterelle, oyster, portabella etc... (I’ve tried it with button too which is also fine).
6 cups chicken broth (canned or home made)
1 cup dry white wine (white cooking wine works well)
1/2 c chopped yellow onion (more or less depending on your taste)
3 cloves garlic minced (I usually use a little more. Also depending on taste.
Lg. pinch thyme
I/2 c chopped fresh parsley
Salt and pepper to taste
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Clean all mushrooms. Always clean your mushrooms by wiping them down. Try not to run under water as mushrooms absorb liquid very quickly.
Roughly chop mushrooms so that you have large pieces.
Melt butter in a large pot and add mushrooms and onions. Cook on medium until they begin to soften.
Add garlic and cook for another two or so minutes. They mushrooms should be very tender at this point.
Add thyme and let the flavors blend on low for another minute.
Now add your 6 cups broth and cup white wine.
Bring to a simmer and let simmer for about 5 minutes.
Add your chopped parsley last to maintain the fresh herb taste.
* You may add some pre-cooked shredded chicken or sausage to this recipe for a little something extra but I find it wonderful without.
*serve with warm rolls. You can nicely compliment the rolls by mixing butter with chopped parsley and pepper for a spread.
ENJOY
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Preparation Time: 25 min |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Diane Shimkus
Massachusetts
United States |
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| This recipe has been viewed 3212 times. |
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