Soup - Cream Of Wild Mushroom

Soup - Cream Of Wild Mushroom

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Soup - Cream Of Wild Mushroom recipe, or contribute your own.


5 oz Shiitake mushrooms
5 oz Portabella Mushrooms
5 oz Cremini mushrooms
2 tablespoon Olive oil
1 stick Butter
1 cup Onion; yellow, chopped
1 teaspoon Thyme
Salt and pepper; to taste
1/4 cup Flour
1 cup White wine
1 cup Half-and-half cream
1 cup Heavy cream
1/4 cup Parsley; fresh, chopped

Original recipe makes 4 Servings



Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil in a large pot. Add the chopped mushroom stems, onion, thyme, salt, and pepper and cook over medium-low heat for 10 to 15 minutes, until soft.

Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat all of the butter and add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Verified by stevemur
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Calories Per Serving: 3164 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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kimjorna 5y ago

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