Cream of Wild Mushroom Soup | Popular Recipes

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Cream of Wild Mushroom Soup

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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
  • 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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