Raspberryfisher's Blog

notes on fishing & travel

Cream of Wild Mushroom Soup

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This weeks soup, a mirror of this fall – cool (not cold) and wet.

The Ingredients:

  • 1/4c Butter
  • 1 Onion, Finely Chopped
  • 4+ oz Blue Mushrooms (or Porcini), coarse chop
  • 12oz Cremini Mushrooms, coarse chop
  • 1/4c Flour
  • 4c Chicken Stock
  • 2 Tsp Soy Sauce
  • 1c Half & Half
  • 1/4c Tawny Port

The steps

  1. In a soup pot, melt butter over medium heat.
  2. Add onions, 5-20 minutes (do not brown)
  3. Add mushrooms, and saute, 5-20 mins.
  4. Add a dash of salt.
  5. Stir in flour to coat the mushrooms.
  6. Add stock and soy sauce.
  7. Bring to simmer and simmer for ~15 minutes.
  8. Coarsely Puree.
  9. Add half & half and port.
  10. Simmer for 3 minutes and serve.

Keeps for 2 days.

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Postscript – The cremini mushrooms add bulk, but the key to flavour is the wild mushrooms, the soy sauce and port to accent the natural flavour with the cream to mellow it out. Works create with a baquette.

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Written by raspberryfisher

2012/10/21 at 19:58

Posted in Weekend Cooking

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