DILLY DILLY CREAM OF WILD MUSHROOM SOUP

DILLY DILLY CREAM OF WILD MUSHROOM SOUP

 

3 cups strong chicken (or vegetable stock)

1, ½ oz. package dried porcini mushrooms (or other dried variety)

4 Tbs. butter

1 large onion, chopped

5 garlic cloves, peeled and chopped

1 ½ pounds wild mushrooms, stems removed and sliced as needed per variety (mix of cremini, shitake, oyster, etc…)

1 cup dry red wine

2 cups heavy cream

1 tsp. salt

1 tsp. black pepper

¼ cup fresh dill, chopped

½ cup sour cream

½ cup heavy cream

½ tsp. salt

 

 

Bring the chicken stock to a boil.  Turn off the heat.  Add the dried porcini, stir and let steep while you begin the rest of the soup.

 

Melt butter in a large Dutch oven or soup pot.  Add the onions and garlic and sauté until soft and fragrant, about 2 minutes.  Add the fresh mushrooms and cook until they release some moisture and begin to lightly caramelize and brown, about 5 minutes. 

 

Add the red wine along with the porcini steeping in the stock to the pot.  Bring to a boil and reduce heat to a low.  Cook for 30 minutes, uncovered, letting the stock reduce.  Add the heavy cream, salt, pepper, and fresh dill to the pot and cook for 20-30 minutes more until thick and coats the back of a spoon.


Place half of the mushrooms and broth into a blender and blend until smooth .  Add this back into the pot.  This can be adjusted per your taste.  I like a lot of texture in my mushroom soup, but you could also puree the whole thing to be smooth.  Note – be very careful when blending hot liquids!!  Slowwww and lowww….!

 

Make a crema by whisking the sour cream with heavy cream and salt.  Serve the soup hot garnished with crema and fresh dill.  Yummmmmmmy!  Dilly Dilly!!

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Vegetarian

Soups and Chowders

Gluten-free

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