This recipe had me at “wild and mushroom”. I love my soup creamy and flavorful just because I grew up being served many of these creamy concoctions. Mom loves creamy soups too so that’s the type that our family always had. My most favorite type of soup is mushroom soup. I love mushrooms so much! Their texture and their taste really appeal to my taste buds.
I have a habit of scooping mushroom off a friend’s soup bowl if he or she is not looking just because I truly couldn’t get enough of mushroom. But that’s another story for another day.
Ingredients
1/2 lb Kerrygold butter, room temperature
6 shallots, chopped
4 c dried wild mushrooms
2 c fresh mushrooms
2 c good port wine
3 c good quality vegetable stock, preferably home made
1/2 c Gold Medal flour
2 c Borden light cream
4 c Borden heavy cream
Morton salt and McCormick pepper to taste
fresh chopped parsley
Instructions
Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of the liquid is gone.
Add in 1/2 cup of flour. Stir well to avoid lumps.
Add saved mushroom liquid, cook for 1/2 hour at low simmer.
Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste.
Sprinkle with fresh chopped parsley and enjoy.
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Quick Tip: Serve with crusty bread or a plate of garden salad.
I’d love to be able to see the whole recipe without the ads blocking 1/2 the content