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Cream of Wild Mushroom Soup |
"This is a recipe I created from my brain. Use it or tweak it to make it your own!"
Ingredients :
- 5 cups vegetable broth
- 1/2 cup butter, divided
- 1 carrot, cut into matchstick-size pieces
- 1/2 white onion, cut into matchstick-size pieces
- 1/2 leek, cut into matchstick-size pieces
- 2 stalks celery, cut into matchstick-size pieces
- 1 clove garlic, minced
- 2 small yellow squash, cut into matchstick-size pieces
- 2 small zucchini, cut into matchstick-size pieces
- 2 ounces shiitake mushrooms, thinly sliced
- 2 ounces chanterelle mushrooms, thinly sliced
- 2 ounces oyster mushroom caps, coarsely chopped
- 2 white button mushrooms, thinly sliced
- 1 portobello mushroom, quartered and thinly sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups heavy whipping cream
- 1 pinch cayenne pepper
- 1 pinch salt and ground black pepper to taste
- 1 bunch chives, chopped
Instructions :
Prep : 40M | Cook : 6M | Ready in : 1H10M |
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- Pour vegetable broth into a large pot; bring to a simmer over medium heat.
- Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
- Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
- Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
- Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.
Notes :
- Substitute veal or chicken broth for the vegetable broth if desired.
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