Try this Wild Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionPut the dried mushrooms in a strainer and rinse well under cold water, shaking to remove as much sand as possible. Place them in a saucepan with 1 cup of broth and bring to boil. Remove pan from heat and set aside for 30-40 minutes to soak.
In a large heavy saucepan or flameproof casserole, melt butter over medium-high heat. Add onions and cook for 5-7 minutes until soft and just golden.
Stir in the garlic and fresh mushrooms and cook for 5 minutes until they begin to soften. Add pepper, thyme, nutmeg and flour. Cook for 3-5 minutes, stirring frequently, until blended.
Add the sherry, remaining chicken broth, the dried mushrooms and their soaking liquid, and cook over medium heat 30-40 minutes until the mushrooms are very tender.
Purée in batches in a blender or food processor. Strain back into saucepan, pressing firmly to force purée through the sieve. Stir in the sour cream.
Serve with a swirl of additional sour cream and chives on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1470g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2817 | ||
Calories from Fat: 1731 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.3g | 256 % | |
Saturated Fat 57.3g | 287 % | |
Monounsaturated Fat 78.5g | ||
Polyunsanturated Fat 40.1g | ||
Cholesterol 938mg | 289 % | |
Sodium 914.2mg | 32 % | |
Potassium 2997.3mg | 79 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.6g | ||
Protein 235.3g | 336 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2817
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