Trio of Wild Mushrooms Soup

Trio of Wild Mushrooms Soup
Nutrition Information
  • Serves: 4
  • Calories: 679
  • Fat: 21g
  • Sodium: 1615g
  • Fiber: 12g
  • Protein: 27g
  • Cholesterol: 56g
Prep time: 
  • 1 large shallot, peeled and sliced thin
  • 8 oz Porcini Mushrooms, sliced
  • 8 oz Chanterelle Mushrooms, sliced
  • 8 oz Oyster Mushrooms, sliced
  • 2 quarts Chicken Stock
  • 1 lb Yukon Potatoes, peeled and diced large
  • 2 Tbs Fresh Thyme, chopped
  • 2 Tbs Butter, unsalted
  • 1 tsp Fresh Oregano, chopped
  • ½ cup Madeira
  • ½ cup Heavy Cream
  • Salt and Pepper, to taste
  1. Add the butter to a large heavy pot and melt over medium heat. Add the shallots and cook until soft (about 5 minutes). Add the mushrooms and cook another 5 to 7 minutes. Add the stock, potatoes, thyme, and oregano. Bring to a boil, reduce to a simmer, and cook for about 15 minutes.
  2. Puree the mixture in a blender or food processor and return to the pot. Stir in the Madeira. Season with salt and pepper. Stir in the heavy cream just before serving.
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