A Savory Wild Mushroom Soup Recipe
This delicious wild mushroom soup is a gourmet specialty in some high end restaraunts. Easily cooked at home to make a wonderfully flavored homemade mushroom soup.
With a light brown stock and some of the best tasting mushrooms like morels, oyster and portobello mushrooms, lightly doused in sherry wine and crushed red pepper it's no wonder this is a top of the line gourmet recipe.
INGREDIENTS COOKWARE
| 1 lb White Button Mushrooms
1 lb mixed Wild Mushroom (Portobello, Oyster, Morels)
1 Carrot
1 Celery Stalk
1/4 C. Minced Shallots
1 1/2 tsp Dried Parsley
1/4 C. Sherry Wine
1/2 tsp Black Pepper
1/2 tsp. Crushed Red Pepper
4 Sprigs of Thyme
4 C. Chicken Stock
1 C Beef Broth
3 TBS. Butter |
Food Processor
Ladle
Dry measuring cups & spoons
Liquid measuring cup
Knife
Pearing Knife
Large Frying Pan
Large Pot
Strainer
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Preparation for this Gourmet Soup Recipe.
1. Peel and finely chop 1 carrot and 1 celery stalk.
2. Mince enough shallots for a 1/4C.
3. Separate the stems from the caps of the wild mushroom.
4. Slice the caps of the wild mushroom.
5. Put the white button mushrooms and the stems of the wild mushroom in the food processor and process them.
Cooking Your Wild Mushroom Soup Recipe
Add the butter and sherry wine to a large frying pan and let it simmer for about 5 minutes.
Now pour the food processor mixture, shallots, crushed red pepper, sprigs of thyme, 4 cups chicken stock and saute for about 7 minutes.
Over a Large pot, filter the pan mixture through a strainer or a colander with a cheese cloth. Press down on the solids to get all the juice out of the mushrooms. That is where the most flavor is.
Discard the solids from the strainer.
Add the sliced wild mushroom, 1 cup beef broth or 1 beef bullion cube, black pepper, parsley, carrots and celery to the pot.
Simmer for 15 minutes, stirring occasionally.
Your Homemade mushroom soup needs one last touch, Small slices of toasted bread brushed with a light garlic olive oil.
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