Wild Mushroom Soup Recipe

Creamy Wild Mushroom Soup Inside The Rustic Kitchen

WEBFeb 24, 2019 · Instructions. Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium …

Rating: 5/5(1)
1. Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.
2. Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
3. Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.
4. Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

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Creamy Mushroom Wild Rice Soup Valerie's Kitchen

WEBNov 23, 2020 · Increase the heat as needed to bring the soup to a boil. Cover, turn the heat down and simmer for 45 to 50 minutes or until the …

Rating: 5/5(122)
1. Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they've let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
2. Melt the remaining butter in the same Dutch oven over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
3. Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
4. Add the half and half or whole milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.

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The Classic Wild Mushroom Soup Momsdish

WEBFeb 2, 2022 · Boil the Mushrooms: First, bring a large pot of water to boil and cook the sliced mushrooms for 15 minutes. Drain, rinse, and set them aside. Cook the Veggies: In …

Rating: 4.8/5(53)

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