1. Rinse the wild mushrooms well under running water; then soak them in sherry for 1 hour. Drain the mushrooms and rinse off any remaining sand; pass the sherry through a fine strainer and reserve. Leave whole or chop mushrooms coarsely as desired. 2. Melt the butter in an 8 quart soup pot, add the flour, and cook, stirring for 2 minutes. Add the chopped onions, fresh mushrooms, and wild mushrooms. Add the stock and reserved sherry and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer 1 hour or until the wild mushrooms are very tender. Add the seasonings, taste, and adjust. 3. Remove from the heat and let stand 5 to 10 minutes before stirring in the creme fraiche. MAKE IT EXTRA-LIGHT: Reduce the butter to 2 tbls and delete the creme fraiche. Simmer uncovered until the soup has reached the desired thickness. MAKE IT AHEAD: Prepare the recipe through Step 2 up to 4 or 5 hours in advance and refrigerate. Reheat on the stove (not microwave); then proceed with Step 3 before serving. SERVING SUGGESTION: Serve this rich soup as a first course before a light main course such as a grilled fish. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8|
|Calories from Fat: 338 (85%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 99.1mg||30 %|
|Sodium 601.7mg||21 %|
|Potassium 158.5mg||4 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.1g|
|Protein 2g||3 %|
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Calories per serving: 399
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