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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Three kinds of mushrooms lend meaty texture to this ultra-rich soup that gets your meal off to a warming start Ingredients:
1 (8-ounce) package sliced fresh mushrooms |
4 ounces fresh shiitake mushrooms, stems removed |
1 cup finely chopped onion |
3 garlic cloves, minced |
3 tablespoons butter or margarine, divided |
1/2 cup dry white wine |
3 tablespoons all-purpose flour |
4 cups chicken broth |
1 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 cup whipping cream |
7 ounces fresh oyster mushrooms, coarsely chopped |
1 cup coarsely chopped fresh shiitake mushrooms (2 ounces) |
freshly ground pepper |
Directions:
1. Finely chop sliced mushrooms and 4 ounces shiitake mushrooms, or pulse mushrooms in a food processor 5 or 6 times.
2. Sauté finely chopped mushrooms, onion, and garlic in 2 tablespoons butter in a large saucepan over medium-high heat 8 minutes or until tender. Add wine; simmer 3 minutes or until wine has almost evaporated.
3. Combine flour and 1/2 cup broth, stirring until smooth; add to soup. Stir in remaining 3 1/2 cups broth, salt, and pepper. Bring to boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in whipping cream. Return soup to a boil; reduce heat, and simmer 1 minute. Remove from heat.
4. Sauté chopped oyster mushrooms and 1 cup shiitake mushrooms in remaining 1 tablespoon butter in a large skillet over medium-high heat 3 to 5 minutes or until golden; stir into soup. Season to taste with freshly ground pepper.
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