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Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.
Ingredients:

6 tablespoons butter, unsalted
2 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces Hen of the Woods mushrooms, cleaned, trimmed, and sliced
6 ounces White Clamshell mushrooms ,cleaned, trimmed, and sliced
8 ounces Trumpet Royale mushrooms, cleaned, trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream

Directions:

 

Using a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne. Cook, stirring, until soft.   Add the garlic and cook for a few seconds, then add the mushrooms, thyme, salt and pepper.   Cook, stirring, until the mushrooms give off their liquid and start to brown, about 7 minutes. 
 
Add the brandy and continue to cook until the mushrooms are glazed, about 2 minutes.   Add the stock and return everything to a boil. As soon as it boils, immediately turn it down to medium low and continue to simmer uncovered for about 15 minutes.
 
Remove the soup from the heat and puree it with a hand held immersion blender or in a food processor.
 
Return the soup to the heat, add the cream, and bring to a simmer. Adjust the seasoning to taste and serve.
 
 
 


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