Wild Mushroom Soup is loaded with a duet of baby portabella mushrooms and the satisfying flavor of hearty wild mushrooms while the earthy flavor of rosemary really ties this soup together!
I know winter just started, however I'm already looking forward to spring. No, it's not just a longing for warmer days, but rather because I cannot wait to try my luck wild mushroom hunting! Wild mushrooms are foraged in the forest when the ground starts warming up. Their exotic flavors, and unsuitability for traditional harvesting, make them one of the great culinary treasures in this world.
Plus, if playing Super Mario Bros as a child taught me anything, it is that eating mushrooms make you big and strong!
In the meantime, I'll continue purchasing dried wild mushrooms in the store. They reconstitute nicely for cooking and serve as a great alternative for anyone not looking to lay down tracks through the swamp!
This Wild Mushroom Soup is loaded with flavor and serves as a healthier alternative to the traditionally artery clogging Mushroom Bisque. The recipe is also perfect for making in a day in advance because it allows the flavors more time to meld together.
You'll notice this recipe calls for an Immersion Blender to chop up the baby portabellas into small pieces. You can use a traditional blender if needed, but an immersion blender will make the process easier, with less cleanup.
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Wild Mushroom Soup
- 1 ounce dried wild mushrooms (any variety) large chunks
- 1 cup dry white wine
- 4 tablespoons butter
- 1 large white onion chopped
- 3 cloves garlic minced
- 16 ounces baby bella mushrooms chopped, or combination of other varieties
- 1 tsp small sprig rosemary or 1 of dried rosemary
- 4 cups chicken stock
- 1/2 teaspoon black pepper
- salt, to taste
- Heat wine until boiling, add dried mushrooms, and reduce to a simmer. Let steep while continuing with recipe.
- Sautee onion in butter over medium heat and add garlic and let it sweat in butter for about 8 minutes.
- Add baby bella mushrooms and stir until coated with butter. Cook until mushrooms are softened and moisture is released, ~10 minutes.
- Add chicken stock. Using an immersion blender, blend until mushrooms are in small chunks.
- Add wild mushrooms and any remaining steeping liquid to the pot along with rosemary, pepper and salt to taste. Let simmer for 1 hour.
- Remove rosemary stem from soup and serve.
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