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Creamy Wild Mushroom Soup

 

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Creamy Wild Mushroom Soup
 

 

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Recipe

Creamy Wild Mushroom Soup

This soup eats like a meal, enjoy.

Times

  • Ready Time : 0 min

Servings

4-6 Servings

Ingredients

  • 31/2 cups vegetable broth or water
  • 11/2 ounce package dried porcini mushrooms
  • 1 tablespoon olive oil
  • 11/2 cups chopped onions
  • 12 ounce assorted wild mushrooms (oyster, shitake, cremini), sliced
  • 8 ounce button mushrooms, sliced
  • 3 garlic cloves, minced
  • 4 teaspoons chopped fresh thyme or 11/2 teaspoons dried
  • 4 teaspoons all purpose flour
  • 2 cups milk (soy, almond or regular)

Directions

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.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

7 Responses to Creamy Wild Mushroom Soup

  1. sounds so full flavored and i love that it is 100% natural (no soup mix!)

  2. avatar says: grw029

    can the flour be replaced with potato starch for pesach?

  3. avatar says: G

    Sounds delish!

  4. avatar says: leah rut

    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.

  5. 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.

  6. avatar says: michelle

    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.

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