Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, wild mushroom soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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wild mushroom soup is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. wild mushroom soup is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook wild mushroom soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make wild mushroom soup:
- Get 1/2 oz dried porcini mushrooms (about 2/3 cup)
- Take 6 slice bacon
- Make ready 3 leeks ( white & green parts only),sliced & rinsed
- Get 2 tsp 2 salt & 2 pepper
- Prepare 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
- Take 1/4 cup madeira or cognac
- Make ready 1 bay leaf
- Make ready 1/2 cup creme fraiche, plus more for serving
- Prepare 3 tsp of flat-leaf parsley
- Get 3 tsp thyme whole
The recipe is easy to make, coming together in about twenty minutes. Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. Photography Credit: Elise Bauer Last spring I discovered with delight wild morel mushrooms popping up in our backyard. Heat olive oil in heavy large pot over medium-high heat.
Instructions to make wild mushroom soup:
- 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
- Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
- 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
- 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
- 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
- tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
- 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.
Photography Credit: Elise Bauer Last spring I discovered with delight wild morel mushrooms popping up in our backyard. Heat olive oil in heavy large pot over medium-high heat. Add wild mushrooms and button mushrooms and sauté until brown and tender, about. This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures.
So that’s going to wrap it up with this special food wild mushroom soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
