msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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Ms. Mofet's Cream of Wild Mushroom Soup
Sorry I don't have exact measurements as I made this recipe up as I went.
Amounts depend on how much soup you want to make.
I used equal amounts each fresh mushroom. And dried mushrooms till it tasted the way I liked it.
But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the thickness you like.
Start off small and add more if necessary.
White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps cleaned and chopped fine
Oyster mushrooms - cleaned and chopped fine
Crimini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - ground to powder
Dried Shiitake mushrooms - ground to powder
Onion - chopped fine - to taste
Fresh parsley - chopped fine - to taste (or dry)
Salt and ground pepper - to taste
Butter
Burgundy wine
Beef stock
Sauté fresh mushrooms and onions in butter till soft.
Add parsley, salt and pepper to taste.
Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor).
Add Beef stock and Burgundy wine (to taste) in proportion to the amount of mushrooms you have and how thick or thin you like your soup.
Taste and correct seasoning and dried mushroom.
Simmer for 10 minutes.
To make the cream part of soup:
(Rule of thumb: 1 TBSP fat, 1 TBSP flour, 1 cup liquid)
All-Purpose Flour
Butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes.
Whisk in enough 1/2 & 1/2 to make a very thick mixture.
Add salt and ground pepper to taste.
Cook for about 1 minute stirring.
Tip: You may add a bit of fresh grated nutmeg if you desire.
Add to the soup.
Stir well and simmer for 5 minutes.
Wild mushroom soup without the cream
Cream of wild mushroom soup
Sorry I don't have exact measurements as I made this recipe up as I went.
Amounts depend on how much soup you want to make.
I used equal amounts each fresh mushroom. And dried mushrooms till it tasted the way I liked it.
But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the thickness you like.
Start off small and add more if necessary.
White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps cleaned and chopped fine
Oyster mushrooms - cleaned and chopped fine
Crimini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - ground to powder
Dried Shiitake mushrooms - ground to powder
Onion - chopped fine - to taste
Fresh parsley - chopped fine - to taste (or dry)
Salt and ground pepper - to taste
Butter
Burgundy wine
Beef stock
Sauté fresh mushrooms and onions in butter till soft.
Add parsley, salt and pepper to taste.
Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor).
Add Beef stock and Burgundy wine (to taste) in proportion to the amount of mushrooms you have and how thick or thin you like your soup.
Taste and correct seasoning and dried mushroom.
Simmer for 10 minutes.
To make the cream part of soup:
(Rule of thumb: 1 TBSP fat, 1 TBSP flour, 1 cup liquid)
All-Purpose Flour
Butter
1/2 and 1/2
Salt and ground pepper
Cook flour in butter (equal amounts of each) for 1 - 2 minutes.
Whisk in enough 1/2 & 1/2 to make a very thick mixture.
Add salt and ground pepper to taste.
Cook for about 1 minute stirring.
Tip: You may add a bit of fresh grated nutmeg if you desire.
Add to the soup.
Stir well and simmer for 5 minutes.
Wild mushroom soup without the cream
Cream of wild mushroom soup
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