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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3 cups. Ingredients:
2 vegetable bouillon cubes |
2 cups boiling water |
3/4 cup madeira |
4 cups chicken broth, divided |
1 (0.35-ounce) package dried porcini mushrooms, chopped |
1 (0.35-ounce) package dried morel mushrooms, chopped |
1 (0.35-ounce) package dried chanterelle mushrooms, chopped |
1/4 cup unsalted butter |
6 green onions, sliced |
1 onion, diced |
3 tablespoons all-purpose flour |
1 pound fresh white mushrooms, quartered |
1/4 teaspoon freshly ground pepper |
garnishes: sour cream, chopped fresh chives |
Directions:
1. Dissolve bouillon cubes in 2 cups boiling water. Set aside.
2. Bring wine, 1/2 cup chicken broth, and next 3 ingredients to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.
3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion, and saute until tender. Stir in flour, and cook, stirring constantly, 5 minutes. Gradually stir in remaining 3 1/2 cups chicken broth and vegetable broth. Stir in wine mixture, quartered white mushrooms, and pepper, and bring to a boil.
4. Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.
5. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Garnish, if desired.
6. Note: We used Knorr Vegetarian Vegetable Bouillon.
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