DILLY DILLY CREAM OF WILD MUSHROOM SOUP

Gluten-free|Soups and Chowders|Vegetarian

Ingredients

3 cups strong chicken (or vegetable stock)

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

4 tablespoon 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 teaspoon salt

1 teaspoon black pepper

¼ cup fresh dill, chopped

½ cup sour cream

½ cup heavy cream

½ teaspoon salt

Instructions

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!!