Recipe: Delicious wild mushroom soup

wild mushroom soup. Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. This wild mushroom soup recipe is hearty and intensely flavorful. It packs a real punch with dried porcini, plenty of wild mushrooms, and the surprising addition of mascarpone cheese!

Any combination of mushrooms will work well in this recipe. You can tell how much I adore mushrooms by looking at this recipe. Fall might be best-known as the season for pumpkins and apples, but it's also the best time of year to get your hands on another delicious treasure: wild mushrooms. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of wild mushroom soup

1. You need 1/2 oz of dried porcini mushrooms (about 2/3 cup).
2. You need 6 slice of bacon.
3. Prepare 3 of leeks ( white & green parts only),sliced & rinsed.
4. It's 2 tsp of 2 salt & 2 pepper.
5. You need 1 lb of mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced.
6. It's 1/4 cup of madeira or cognac.
7. You need 1 of bay leaf.
8. You need 1/2 cup of creme fraiche, plus more for serving.
9. You need 3 tsp of of flat-leaf parsley.
10. Prepare 3 tsp of thyme whole.

This beautiful, light-tasting Wild Mushroom Soup recipe is full of rich flavors yet is so simple to make. Season the soup with salt and pepper and transfer to shallow bowls. Garnish with the chives and serve with the Parmesan toasts. Reviews for: Photos of Wild Mushroom Soup.

wild mushroom soup instructions

1. 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.
2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan.
3. 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.
4. 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.
5. 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.
6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes ).
7. 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..

Wild Mushroom Soup. this link is to an external site that may or may not meet accessibility guidelines. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes. If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. This Creamy Wild Mushroom Soup is so comforting and rich in flavour. I love the intense and rich flavour of this creamy wild mushroom soup and it really is SO easy to make.