Cream of Wild Mushroom Soup recipe
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Ingredients
- 5 cups vegetable broth ½ cup butter, divided 1 carrot, cut into matchstick-size pieces ½ white onion, cut into matchstick-size pieces ½ leek, cut into matchstick-size pieces 2 stalks celery, cut into matchstick-size pieces 1 clove garlic, minced 2 small yellow squash, cut into matchstick-size pieces 2 small zucchini, cut into matchstick-size pieces 2 ounces shiitake mushrooms, thinly sliced 2 ounces chanterelle mushrooms, thinly sliced 2 ounces oyster mushroom caps, coarsely chopped 2 white button mushrooms, thinly sliced 1 portobello mushroom, quartered and thinly sliced ¼ cup all-purpose flour 2 ½ cups heavy whipping cream 1 pinch cayenne pepper 1 pinch salt and ground black pepper to taste 1 bunch chives, chopped
Nutrition Info
- 571.4 caloriescarbohydrate: 20.4 gcholesterol: 176.5 mgfat: 53 gfiber: 4.3 gprotein: 6.6 gsaturatedFat: 32.7 gservingSize: -sodium: 588.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Cream of Wild Mushroom Soup
Directions
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Pour vegetable broth into a large pot, bring to a simmer over medium heat.
Melt 1/4 cup butter in a large saucepan over low heat, increase heat to medium. Add carrot, cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic, cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini, cook for 2 minutes.
Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture, stir until a paste forms, 2 to 3 minutes.
Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream, simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.