Wild Mushroom Soup
Here's one for you lucky folks that have chanterelles popping up in the back forty.
Yield
4 servingsPrep
15 minCook
65 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
wine
burgundy or beaujolais |
*
|
| ¼ | medium |
onions
minced |
|
| 3-4 | cups |
stock
leek and mushroom |
|
| 1 | pound |
mushrooms, wild
(chanterelles, shiitake, cepes), cleaned, trimmed |
*
|
| Leek and mushroom stock | |||
| 4 | each |
carrots
cut in large pieces |
|
| 2 | large |
leeks
well cleaned and trimmed, cut in large pieces |
*
|
| 2 | each |
onions
peeled, halved |
|
| 1 | each |
celery stalks
|
|
| 5 | each |
cloves
whole |
*
|
| ¼ | pound |
mushrooms, wild
or 1/2 pound cultivated white or brown mushrooms, coarsely chopped |
*
|
| 2 | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 237 | ml |
wine
burgundy or beaujolais |
*
|
| 0.3 | medium |
onions
minced |
|
|
stock
leek and mushroom |
|
||
| 453.6 | g |
mushrooms, wild
(chanterelles, shiitake, cepes), cleaned, trimmed |
*
|
| Leek and mushroom stock | |||
| 4 | each |
carrots
cut in large pieces |
|
| 2 | large |
leeks
well cleaned and trimmed, cut in large pieces |
*
|
| 2 | each |
onions
peeled, halved |
|
| 1 | each |
celery stalks
|
|
| 5 | each |
cloves
whole |
*
|
| 113.4 | g |
mushrooms, wild
or 1/2 pound cultivated white or brown mushrooms, coarsely chopped |
*
|
| 2 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
Directions
Melt the butter in a large saucepan over medium heat.
Remove from heat and stir in the flour, whisking as you go.
Add the salt and pepper.
Return to heat and slowly whisk in the wine. Simmer for 3 or 4 minutes, continuing to whisk until well blended and slightly thickened.
Add the onions. Simmer for about 30 minutes, stirring from time to time.
Heat the stock in a saucepan, add the mushrooms and simmer for 10 minutes over medium heat.
Combine mushroom mixture and wine mix mixture; simmer for 20 minutes.
The scent of this cooking is unbelievably fragrant! The finished stew may be served alone, or over rice, polenta or pasta, and is nice garnished with a little parsley or young arugula.
Serves 3 or 4.
