This soup eats like a meal, enjoy.
Creamy Wild Mushroom Soup
Servings
4 Servings
Ingredients
- 31/2 cup vegetable broth or water
- 11/2 ounce package dried porcini mushrooms
- 1 tablespoon olive oil
- 11/2 cup chopped onions
- 12 ounce assorted wild mushrooms oyster, shitake, cremini, sliced
- 8 ounce button mushrooms sliced
- 3 garlic cloves minced
- 4 teaspoon chopped fresh thyme or 11/2 teaspoons dried
- 4 teaspoon all purpose flour
- 2 cup milk soy, almond or regular
Instructions
- Pour 1 cup boiling water or broth over the porcinis. Let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
- Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Use immersion blender to puree until smooth. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
Sounds great. I’m sure I missed it somehow, but when does the remaining 2 1/2 cups of water or broth get added? Is it with the reserved porcini soaking liquid and milk?
Thanks.
Made this recipe a while back and my brother is still praising me about it. I’ll be making it again for Rosh Hashana since it’s light enough for late summer meals. I’d recommend doubling the recipe as the servings are quite small and trust me they’ll ask for seconds.
I can’t find it, the only thing that comes close is this menu for Shabbat pre fast http://www.joyofkosher.com/2011/10/pre-yom-kippur-menu/ maybe you made the chicken with cornish hens and added sorbet to the dessert.
Last year I found a great menu for Erev Yom Kippur. The combination of the foods really sustained us! One problem….I can’t find it now!!! Does anyone know where I can find it? I remember it had a Cornish hen, sorbet and tea biscuits for dessert. Thank you.
Sounds delish!
can the flour be replaced with potato starch for pesach?
sounds so full flavored and i love that it is 100% natural (no soup mix!)