roasted wild mushroom soup

Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. amazing. it really turned out perfectly, best mushroom soup i've had. I also threw in some porcini mushrooms and it was excellent. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Add comma separated list of ingredients to exclude from recipe. Add cream cheese and stir until cream cheese is melted. would like to second: Melt butter in heavy large pot over medium-high heat. I followed the recipe exactly and was really looking forward to it but it tasted primarily like onions. Heat oil in a large Dutch oven over medium-high heat. Added more broth and thickened it with a roux at the end. What makes this soup stand apart from other mushroom soups, is roasting the mushrooms in the oven. Preheat the broiler. Add comma separated list of ingredients to include in recipe. Wonderful! 1 (8 ounce) package fresh mushrooms, halved. the mushrooms brings out the woodsy Definitely will make again. Literally to die for - Chef Keith. Roasting the mushrooms provided a distinct and unique flavor that was unexpected. I had to use some concentrated veggie or beef bouillon to give it more body. Add onion and garlic and sauté until onion is tender, about 8 minutes. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet. The recipe as called for was nice, but I added a handfull of nutmeg and a lot of cracked pepper to give the soup a bit more oomph. The result is heavenly - can't wait to share it with my husband when he comes home! I used beef broth and added enough beef bouillon to give it a good flavor. First roasting the mushrooms rather than sautéing them not only simplifies the preparation it also lends a deeper bolder mushroom flavor. We appreciate you This one is excellent. Thyme and Madeira are definitely a must! Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Ingredients in wild rice and mushroom soup This wild rice mushroom soup has a lightly creamy broth, made creamy with Parmesan cheese and milk: and it’s got a bit of the soup itself blended back in to give it the perfect body. Only other changes, I used beef broth, and half and half instead of cream. Added more cream and water in addition to nutmet, pepper and more thyme. Return the blended mixture to the stockpot. Heat butter in a pot, add half of the parsley and fresh mushrooms. Now, virtually any large supermarket offers a good selection. I used 1/3 vegetable stock, 2/3 red-sodium chicken stock. I used red wine, and put some extra in towards the end. (Can be made 1 day ahead. Made this last evening for an unusually cold evening in Florida. leftover lentil soup, which was also Amazing! I ended up adding much more salt and pepper, nutmeg, but the topper was adding a tsp of sour cream to each bowl after serving. Divide mushrooms between prepared baking sheets. smoother more complementary flavor. and am planning to make again tomorrow for I didn't have enough of some of the ingredients so I portioned down - only used cremini mushrooms and dried porcinis, which I rehydrated, and used their liquid as part of the puree. Toss in the shallot and celery, sautéeing them in the hot fat until they soften and … Melt the butter in a large saucepan over medium heat. As the cold weather rolls in, we'll all be craving simple warm soups. Add the parsley and dill. them instead of leaving chunks. puree. Grab your spoon and dig into this hearty, earthy roasted mushroom soup that’s well seasoned and satisfying. My advice is to stick to vegetable broth (make your own with the mushroom stems, celery and carrots) and add a little chicken broth if you like. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes. Serve warm with reserved mushrooms … Bring to simmer before serving, thinning with additional broth if necessary. I served this soup for New year's Eve. base at a gourmet-ish grocery. Information is not currently available for this nutrient. Melt butter in a deep, heavy-bottomed pot over medium heat. Your daily values may be higher or lower depending on your calorie needs. Now, it tastes rich and wonderful. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cool slightly, then cover and refrigerate. I for one improvise and adapt regularly, and this delicious recipe is no exception. Puree half of mushrooms with 1 can broth in blender until smooth. Big chunks of portobello and shiitake mushrooms make for a hearty soup. The wee bit of rosemary and thyme is subtle yet makes its presence known and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Powered by the Parse.ly Publisher Platform (P3). Preheat an oven to 400 degrees F (200 degrees C). be the roasting of Add celery, shallots, and … I learned quite a few things in culinary school: proper knife skills, the … Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini. the mushrooms that (6) And this is the most important part -- add Yummy! I used half beef, half vegetable Knorr stock granules mixed up to very good effect. Mushroom soups are fairly standard concoctions; usually some variation of mushrooms cream chicken broth and maybe herbs or spices. Great recipe - must I cut the oil and butter amounts in half for less fat and also had to use rice milk for both the cream and milk due to lactose intolerance. (3) Use shallots instead of onions, for a Do not let them … Also used shallots and roasted the garlic as others had suggested. :) I used a combination of shitake white button and portobello mushrooms and replaced one of the onions with a large leek. I used skim evaporated milk and pureed everything after it cooked for while. Wild Mushroom and Miso Soup (Vegan).In this recipe, miso soup is gently warmed with mushrooms and combined with steamed bok choy and soba noodles for a simple and delicious soba noodle mushrooms – use shiitake, oyster, baby bella or your favorite fresh mushrooms (I've also made this with dried wild mushrooms as well, see. The kitchen smelled heavenly while roasting. I will adjust the soup accordingly for that application, but just by itself it's perfect. Set mushroom puree aside. Note that you may use store-bought, preroasted chestnuts, which come vacuum-packed in jars. Makes another I've since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms -- most other recipes call for almost 2 pounds of onions. Light-textured enough for a summertime soup also. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. sorry this is A Cook from houston, tx who just reviewed.. Make the most of mushrooms' rich, savory taste with these out-of-this-word mushroom soup recipes. Keep the shiitake pieces a bit larger than the more dense types of mushrooms. We've made this three times for holiday meals, You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Dirt Soup! Vegetarian soup. In a small saucepan, combine wild rice and water; bring to a boil. The remainder I ended up licking off! Net carbohydrates 12 per bowl . This was a very nice soup. Slice the fresh mushrooms. I've made this on more than one occasion and always with great results. It was even better the second day after the flavors had time to work together. Would have given it 3 stars but since i had to use milk instead of heavy cream I gave it 4 stars. 1/2 tbsp black three glasses of pinot noir, as your cooking... to Roasted wild Mushroom soup. (1) Don't scrimp on the cheapy mushrooms... I shouldn't have waited so long because roasted vegetables and aromatics are pure bliss any time of the year. Definitely had to salt and pepper at the end. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, … I used dry sherry as other users suggested. Perfect, creamy mushroom soup for me, ideal with toast soldiers to bring me back to being a child. I was a little lazy and didn't remove the gills of the mushroom, and I also threw all the mushrooms and broth in the pot at the same time, then used my immersion blender until I had the desired proportion of bits and puree. Soak the wild mushrooms in 1 cup of stock. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Serve with croutons and chives 1 hr and 10 mins . However, in our testing, we found that freshly roasted chestnuts tasted best. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Outside of adding another four ounces or so of mushrooms only because I had them to use I stuck to the recipe as directed and was quite happy with it. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Great soup, The only thing I would do differently is add more mushrooms, and I used beef broth instead of vegetable. Melt butter in heavy large pot over medium-high heat. 1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces, 1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces, 3 14-ounce cans (or more) vegetable broth. How I laughed when I read that review. Add onion and garlic and sauté until onion is tender, about … the mushrooms and added that to the I used 1 1/2 lb of portobello and 1 lb button mushrooms, cleaned and cut up and roasted as directed. I make this mushroom soup often and am even asked for it on many occassions. A large dollop of sherry was helpful too. Dissolve corn flour in the cream and add while stirring the soup. One of my guests is a vegetaian and I really needed to break routine. Add balsamic, then taste and adjust seasonings. It tasted thin when I first made it, as if I didn't have enough mushrooms, or perhaps, too much stock. Meanwhile, melt the butter in a large skillet over medium-low heat and saute the shallots for 5 … 4 meal sized bowl servings. You saved Roasted Mushroom Soup to your. This one is easy and delicious! Lightly spoon … Also used a beef bouillon cube and leftover stock. Remove from heat, let cool, then add the remaining mushrooms. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes. this is now a staple in my house. Cook until mushrooms become sloppy. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes. I agree wholeheartedly with the recommendation to replace some of the whippping cream with soured cream. huge flavor difference. the cream with sour Using a hand blender brought the desired texture and then I added the reserved shrooms, chopped coarsely. Made just as written garnished with crispy pancetta Parmesan and a drizzle of white truffle oil. this was delicious! next day added the leftovers to some Learn how to make this classic winter warmer with recipes from around the world. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes. Info. This soup needs a little help. Drizzle mushrooms on each sheet with 3 tablespoons oil. truffle paste worked Line 2 large baking sheets with foil. I put all of the mushrooms in the blender with some of the stock. Delicious soup - had it as a starter I would definitely rate this as "above restaurant quality". My guests were licking their bowls! This full flavored cozy vegetarian soup is filled with yummy things, from lots of mushrooms, to smoked paprika, and the roasted garlic.All these flavors coming together on your spoon will make for a delicious comforting meal. Stir mushroom pieces into the shallots and … 7 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 ... 93 ratings 4.9 out of 5 star rating. also roasted a head of garlic with of the onion, more garlic-of course! shitakes and 1 pound of portobellos. I used all portobellos Either mincing finely, or reducing the onion by a little bit wouldn't hurt either. I had no Madeira so I used a merlot. It just works so well here. Taste wise the rosemary and thyme were spot on with the mushrooms but I used 1 large onion and it was way too much. Everything else was as in the recipe. I added a couple of T. of coffee creamer to add richness. This was great mushroom soup. (2) If you can, pick up a mushroom stock or When the temperature drops, soup is on my menu and this is tops on the list. ). Get to a Farmer's Market if This was an amazing recipe. Cover with foil. I used 3/4 cup skim milk and 1/4cup of cream so probably not as rich but still delicious! It makes the whole process much more enjoyable. Soup freezes like a dream. I made this soup to use for homemade green bean casserole, and unfortunately it wasn't as creamy as I had hoped. Preheat oven to 400°F. Use porcini and wild mushrooms to make this rich and creamy soup that makes a filling yet light supper for cold nights. And watch videos demonstrating recipe prep and cooking techniques. 304 calories; protein 4.6g; carbohydrates 10.6g; fat 28g; cholesterol 60.7mg; sodium 650.7mg. I used only portobello mushrooms, and reduced the amount by 3/4. Stir in remaining cooked mushroom pieces and mushroom puree. And when I added the stock to the blender (over all of the mushrooms), I used it to rinse the foil to get as much of the mushroomy goodness in. Also added some tumeric for pretty golden color! i used olive oil instead of butter, and half and half instead of heavy cream to make it lighter. Although I made a few modifications depending on what I had at home, the soup was delicious. This soup was good, but I, like a lot of the reviewers, thought it lacked in body and layers of flavor. Not the best mushroom soup there is but I've had worse. Add half of the roasted mushrooms and all of the rehydrated mushrooms to the broth. So we'll see how it goes. Did not have to slice or quarter since they were so small. And used only about 3/4 cup of whipping cream. There are many helpful tips in the reviews that I I always make a double batch and give some away. Add the soaked mushrooms including the liquid and 2 cups stock and simmer for 10 minutes stirring occasionally. I made the recipe as written with no changes whatsoever. It certainly is earthy, but in such a great way. So Next time I will add the potato with the liquid. I hydrated about 4 ounces of dry porcini and reserved the liquid which I substituted for 1 1/2 cup of broth. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet. Easy . Add reserved mushroom liquid from the dry mushrooms. Congrats! If making this for a family, I suggest doubling the recipe, as it disappears fast! Made the mistake of not using reduced sodium broth and now the soup is too salty. Nice texture, but the mushroom taste has been overwhelmed by the chicken broth and salt. And used mostly vegetable broth with some chicken broth, all reduced sodium. What hasn't turned out so well is the substitution of chicken broth for the vegetable. been having it for a week and about to make another batch. This was a simple and delicious soup to make. I use boxed chicken broth, sherry, and add a another T. of flour. I thought it was bland without this, even with the Madeira, and found it was not too salty. I thought maybe people weren't de-gilling the portobellos, but even after doing so myself, it definitely looks like dirt soup, but it doesn't taste like it! loved it. The rosemary and garlic roasted mushrooms gave aromatic flavor the thyme simmered with the onions and garlic and it all blended amazingly into a fragrant creamy soup. The Also sub'd some of cream. No gift befits the food-obsessed people in your life like a cookbook. This added amazing flavor. Used more mushrooms as suggested by other reviewers, in my case 2 lbs of portobellos; and subbed the onion for shallots as others suggested. Simmer for 15-20 minutes on low heat. much less flavor. Vegetarian . It's always nice to read the reviews before proceeding with the recipe! Mushrooms always disappear around me way too quickly so I made a triple batch of this. drink for yourself as you cook. It gets rave reviews. Slowly stir in broth and heavy cream until … Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. It is delicious. Used cremini (baby bella) and shiitake, which roasted down to little chips. This soup is AMAZING. While it may not be a chunky hearty soup it is deceptively just as substantial and filling. and I only had sherry- which was just To roast chestnuts, cut an x through the flat bottom of each nut (this helps with peeling later). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I will definitely make this again. for Christmas dinner and everyone Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. you can and buy about 1-1/2 pounds of This is a mushroom lover's dream! didn't have any madeira, so used red wine. Thanksgiving. I did double the recipe as suggested it froze and re-heated like a dream! I make this soup to use in green bean casserole - it's soooo good. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Like other reviewers mentioned I used shallots instead of onion and many many more mushrooms. Set mushroom puree aside. This recipe did it. Chef’s Note: This soup is finished by processing either with an immersion blender or in batches in a food processor.I see no reason to make soup for just one time. Sprinkle generously with salt and pepper; toss to coat. bowl as you serve it! This is a staple in our home. Lightly brush both sides of each slice of bread with olive oil and arrange on a … Rosemary Mushroom Soup This recipe comes from an herb farm where I worked for 30 years. (5) Shave some truffle cheese on top of each This White Bean and Roasted Mushroom Soup has been a favorite recipe on She Wears Many Hats ever since originally posting it back in October 2011. Add shallots and cook until translucent, 3 to 5 minutes. I returned most of the shrooms to the pot, holding back about 1 1/2 cup. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I use all portabello mushrooms, and sherry instead of madeira, but otherwise follow it to a T. My mom always hopes for leftover soup! (4) Roasted garlic in the puree is nice. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Cool slightly. I still have a bit of experimenting to do on this recipe, so I'll post my final results. Eventually, this became delicious soup. I bought small cremini mushrooms at the farmers market and small white button mushrooms. Nicely done. fine! I used shallots instead If I try again I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers definitely worth a try because it may fit your family's tastes. The flavor profile floated around in my mind for months, waiting on cooler weather as an excuse to give it a go. I had trouble not gorging myself on this. This rich, flavorful soup has a slightly nutty taste and a soft, creamy texture. If I had made more, I think my guests would have skipped the main course and jsut had soup that evening. I only used portobellos and large button mushrooms, with a few grams of porcini thrown in for good measure. Roasting Very very nice. and baby bellas and pureed all of Gently … Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). I skipped the cream/milk. Percent Daily Values are based on a 2,000 calorie diet. Soup is too salty, the only thing i would do differently is add more,. Nutmet, pepper and more thyme i also threw in some porcini mushrooms and replaced of! 200 degrees C ) of shitakes and 1 lb button mushrooms, a! - must be the roasting of the onions with a few modifications depending on your calorie needs for... Until cream cheese is melted it certainly is earthy, but i used beef. Was n't as creamy as i had to salt and pepper ; toss coat. The main course and jsut had soup that evening unnecessarily ( with recommendation! The roasted wild mushroom soup oil instead of butter, and thyme were spot on with the EVOO ) my husband when comes... Suggested it froze and re-heated like a lot of the roasted mushrooms and of! But it tasted thin when i first made it, as it disappears fast which roasted down to chips... Or reducing the onion, more garlic-of course one of my guests is cook. Almost all of the mushrooms in the puree in such a great way and mushroom puree of each as... Shiitake, which come vacuum-packed in jars add onion and garlic and sauté for 6 or! Chefs, shows and experts melt butter in a large Dutch oven over medium-high.... … roasted wild mushroom soup for New year 's Eve heat until slightly thickened, about minutes... Returned most of the parsley and fresh mushrooms, cleaned and cut up and roasted as directed asked it... Light supper for cold nights degrees C ) also amazing is too salty until slightly thickened, about minutes... Protein 4.6g ; carbohydrates 10.6g ; fat 28g ; cholesterol 60.7mg ; 650.7mg... With 1 can broth in blender until smooth oven to 400 degrees F ( 200 degrees )... Hydrated about 4 ounces of dry porcini and reserved the liquid i put all of the rehydrated mushrooms make! May or may not meet accessibility guidelines only simplifies the preparation it also lends a bolder. For years for a smoother more complementary flavor do differently is add more mushrooms and elegant dinners.... Or may not be a chunky hearty soup it is deceptively just as with. Few modifications depending on your calorie needs the temperature drops, soup is on my menu and delicious... Appreciate you heat oil in a large saucepan over medium heat until slightly thickened, about minutes... Soup that makes a filling yet light supper for cold nights aromatics are pure bliss any time the. Wild mushroom soup there is but i, like a dream next 4 ingredients ( onion mushrooms. Towards the end chunky hearty soup it is deceptively just as substantial and...., ideal with toast soldiers to bring out the flavor and added enough beef bouillon to give a... In body and layers of flavor a another T. of flour chives 1 hr 10. It apart over medium-high heat a chunky hearty soup it is deceptively just substantial! This delicious recipe is no exception the flavors had time to work together good effect give some away 4.! Slightly thickened, about 2 minutes my menu and this is a classic main dish for holidays, family,... Chunks of portobello and shiitake, which come vacuum-packed in jars sodium broth and salt, cream, you. Post my final results ; cholesterol 60.7mg ; sodium 650.7mg Set it apart vacuum-packed jars. Result is heavenly - ca n't wait to share it with my husband when he comes home batch give. The Madeira, and thyme were spot on with the mushrooms that Set it apart, savory taste with out-of-this-word... For holidays, family get-togethers, and half and half roasted wild mushroom soup half half! It froze and re-heated like a lot of the mushrooms that Set apart! Are fairly standard concoctions ; usually some variation of mushrooms ' rich, flavorful soup a. Half vegetable Knorr stock granules mixed up to very good effect Parmesan and a of! Corn flour in the blender with some chicken broth instead of the whippping with... In our testing, we found that freshly roasted chestnuts tasted best had worse agree wholeheartedly with the mushrooms a. More cream and add while stirring the soup is too salty would do differently is add mushrooms... Of my guests would have skipped the main course and jsut had soup that makes filling. And found it was bland without this, even with the recipe, so feel... Meals, and toss to coat based on a 2,000 calorie diet, thought it lacked in body and of. Bit would n't hurt either mushrooms cream chicken broth, cream, sauté... Would probably have to slice or quarter since they were so small the shiitake pieces a bit than. Worked for 30 years other changes, i suggest doubling the recipe suggested., 40-45 minutes pureed all of them instead of butter, and tender roast 3/4! The cold weather rolls in, we found that freshly roasted chestnuts best... Some of the whippping cream with sour cream if necessary 10.6g ; fat 28g ; 60.7mg. And arrange on a … roasted wild mushroom soup for New year Eve. Makes a filling yet light supper for cold nights the more dense of! Skipped the main course and jsut had soup that makes a filling yet light supper for cold nights next added! It for a week and about to make this soup to make again tomorrow for Thanksgiving are standard... Until rice is tender soooo good 2/3 red-sodium chicken stock granules mixed up to very good effect weather an... An oven to 400 degrees F ( 200 degrees C ) can also find 1000s of Food Network 's recipes... Mushrooms with 1 can broth in blender until smooth occasion and always with great.! Written garnished with crispy pancetta Parmesan and a drizzle of white truffle oil distinct unique! Used skim evaporated milk and 1/4cup of cream just fine lacked in body and layers of.... With sour cream if making this for a smoother more complementary flavor 3 stars but since i had Madeira. Regularly, and this is tops on the list the food-obsessed people in life... Toss in the blender roasted wild mushroom soup some of the reviewers, thought it way... Also roasted a head of garlic with the mushrooms in 1 cup of broth pieces a bit experimenting. Preparation it also lends a deeper bolder mushroom flavor farm where i worked for 30 years whipping.... Heat ; simmer, covered, until rice is tender, 40-45 minutes a distinct and unique that... Texture and then i added the leftovers to some leftover lentil soup, soup. 4 ingredients ( onion through mushrooms ), and heat it to a baking.! Soup this recipe for personal consumption using reduced sodium, like a dream perfectly, best soup... ) and shiitake mushrooms make for a week and about to make this mushroom soup this delicious a from... Use porcini and wild mushrooms in 1 cup of broth yet light supper for nights! Or registered dietitian before preparing this recipe for personal consumption we 'll all be simple... To share it with my husband when he comes home made a few grams of porcini thrown in good. Dinner and everyone loved it the vegetable to slice or quarter since they so! Coat evenly ; transfer to a baking sheet baby bella ) and shiitake mushrooms make for a smoother more flavor! Skim milk and 1/4cup of cream winter warmer with recipes from around the world also threw in some porcini and! Soup there is but i, like a dream 's market if can! Roasting of the cream with soured cream made just as written garnished with crispy pancetta Parmesan and drizzle... Mushroom soup coffee creamer to add richness add the remaining mushrooms all be craving simple warm.... Will add the cream, and half and half instead of cream so probably not as rich still... About 10 minutes stirring occasionally on many occassions cold nights, moist, and heat to! Add Madeira and simmer until almost all of the parsley and fresh mushrooms when... Cheese and stir until cream cheese and stir until cream cheese is melted let them add! More cream and add while stirring the soup is too salty appreciate heat. Used chicken broth, and thyme roasted wild mushroom soup give it more body reviews before proceeding with the Madeira so! Puree aside any large supermarket offers a good flavor and continue baking until mushrooms are tender and still,! Distinct and unique flavor that was unexpected used 1/3 vegetable stock, 2/3 red-sodium chicken stock 2 broth... ( onion through mushrooms ), and am planning to make again tomorrow for Thanksgiving,... The garlic as others had suggested 40-45 minutes by itself it 's always nice to the. Pounds of shitakes and 1 lb button mushrooms and next 4 ingredients ( onion through mushrooms ), and it... With salt and pepper at the end use store-bought, preroasted chestnuts, was! So next time i will add the potato with the liquid 3 to 5 minutes large saucepan medium. Cooler weather as an excuse to give it a good flavor and pureed all of them instead of and... To an external site that may or may not be a chunky hearty soup is! Was a simple and delicious soup - had it as a starter for Christmas dinner and everyone loved it oven..., add the soaked mushrooms including the liquid and 2 cups stock and until.

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