lilbopeep
06-19-2009, 05:43 PM
My Cream of Wild Mushroom Soup
White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps chopped fine
Oyster mushrooms - cleaned and chopped fine
Cremini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - soak in warm water (cover by 1 inch) to plump, chop fine, save liquid to add later
Onion - chopped fine
Salt and ground pepper
Butter
Burgundy wine
Beef stock
Sauté mushrooms and onions in butter till soft. Add salt and pepper to taste. Add dried porcini liquid and simmer till liquids are reduced and almost gone (this will intensify the mushroom flavor). Add Burgundy wine (to taste) and Beef stock in proportion to the amount of mushrooms you have and how thick or thin you like your soup. Simmer for 10 minutes.
To make the cream part of soup:
All-Purpose Flour
butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. Then add to the soup. Stir well and simmer for 5 minutes.
Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.
White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps chopped fine
Oyster mushrooms - cleaned and chopped fine
Cremini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - soak in warm water (cover by 1 inch) to plump, chop fine, save liquid to add later
Onion - chopped fine
Salt and ground pepper
Butter
Burgundy wine
Beef stock
Sauté mushrooms and onions in butter till soft. Add salt and pepper to taste. Add dried porcini liquid and simmer till liquids are reduced and almost gone (this will intensify the mushroom flavor). Add Burgundy wine (to taste) and Beef stock in proportion to the amount of mushrooms you have and how thick or thin you like your soup. Simmer for 10 minutes.
To make the cream part of soup:
All-Purpose Flour
butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. Then add to the soup. Stir well and simmer for 5 minutes.
Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.