Wild Mushroom Soup with Vegetable Confetti Recipe

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Wild Mushroom Soup with Vegetable Confetti

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Ingredients

Count

Nutrition

1533

Calories

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Ingredients:

Serving

2 medium leeks, ends trimmed
4 lb chicken wings, rinsed
3 quarts plus 3 cups cold water
2 carrots , cut into 1-inch pieces
1 large onion , cut into 1-inch pieces
6 fresh thyme sprigs
12 whole black peppercorns
2 bay leaves
1/2 tsp saffron threads
2 tbsp vegetable oil
6 tbsp minced shallots
2 tbsp finely chopped garlic
15 oz assorted fresh wild mushrooms (such as crimini , chanterelle , oyster , morel and stemmed shiitake), sliced
6 oz white mushrooms, sliced
1/8 tsp curry powder
1/3 cup finely diced peeled carrot
1/3 cup finely diced peeled turnip
2 tbsp (1/4 stick) butter

Directions:

Cut off dark green tops from leeks and reserve for soup. Cut white and pale green sections lengthwise in half. Rinse any dirt from leeks with cold water. Cut halves into 1-inch pieces. Place in 8- to 10-quart pot. Add chicken wings.
Add water, carrots, onion, thyme, peppercorns and bay leaves to pot. Bring to boil. Reduce heat to medium. Simmer 2 hours 15 minutes, occasionally skimming foam from surface. Strain stock through fine sieve into large bowl.
Chill stock until fat hardens on surface, about 2 hours. Spoon off fat and discard. Measure stock. If necessary, simmer in large saucepan until reduced to 8 cups. (Can be made ahead. Cover and refrigerate up to 2 days or freeze up to 2 weeks.)
To make wild mushroom soup: Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep.
Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Sauté until mushrooms release liquid, about 8 minutes. Add curry powder; sauté until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock. Simmer until mushrooms are tender, about 15 minutes. Remove from heat.
Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover soup loosely with foil and refrigerate.)
Finely dice enough of green leek tops reserved from stock to measure 1/3 cup. Cook leek, carrot and turnip in saucepan of boiling salted water until tender, about 1 minute. Drain. Refresh under cold water; drain. (Vegetable confetti can be made up to 2 hours ahead. Pat dry; cover and let stand at room temperature.)
Melt butter in large skillet over medium-high heat. Add remaining wild mushrooms; sauté until tender, about 8 minutes. Season with salt and pepper.
Rewarm soup. Ladle into 4 shallow bowls. Top with sautéed mushrooms and vegetable confetti and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1533.11 Kcal (6419 kJ)
Calories from fat	1004.24 Kcal
		% Daily Value*
Total Fat	111.58g	172%
Cholesterol	692.89mg	231%
Sodium	2854.85mg	119%
Potassium	1705.1mg	36%
Total Carbs	36.51g	12%
Sugars	19.05g	76%
Dietary Fiber	9.69g	39%
Protein	98.24g	196%
Vitamin C	18.3mg	30%
Vitamin A	1mg	33%
Iron	11.7mg	65%
Calcium	228.6mg	23%

Amount Per 100 g
Calories	153.83 Kcal (644 kJ)
Calories from fat	100.77 Kcal
		% Daily Value*
Total Fat	11.2g	172%
Cholesterol	69.52mg	231%
Sodium	286.46mg	119%
Potassium	171.09mg	36%
Total Carbs	3.66g	12%
Sugars	1.91g	76%
Dietary Fiber	0.97g	39%
Protein	9.86g	196%
Vitamin C	1.8mg	30%
Vitamin A	0.1mg	33%
Iron	1.2mg	65%
Calcium	22.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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