Exotic Mushroom Soup
For this appetizer, we combined shiitake, cremini, and chanterelle mushrooms for a soup so smooth and rich it doesnt need any added cream. Try it as a side dish, as well.
- 3 tablespoons butter, divided (no substitutes)
- 1 cup chopped onions
- 1/4 cup chopped shallots
- 2 celery ribs, peeled and chopped
- 1 carrot, chopped
- 2 pounds assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
- 1/4 cup white wine
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 3 14 ounce can chicken broth
- 1/2 pound chanterelle or trumpet mushrooms, stems trimmed and sliced
- 1/4 cup chopped fresh parsley
- Freshly ground pepper
1. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.
2. Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.
3. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.
4. Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.
- Servings Per Recipe 4
- Fat, total(g)12,
- sat. fat(g)6,
- Percent Daily Values are based on a 2,000 calorie diet