WILD MUSHROOM SOUP
Recipe By: Kitchen Basics Inc.
Serving Size: 6
Preparation Time: 0:50
Categories:
Amount Measure Ingredient Preparation Method
4 cups Kitchen Basics Chicken Stock
1/2 cup Red Wine
1 ounce shiitake mushrooms dried
1 each onion diced
3 each leeks rinsed and drained
4 tablespoons unsalted margarine
3 tablespoons flour unbleached
1 cup Kitchen Basics Beef Stock
1 pound fresh mushrooms stems removed
sour cream or yogurt optional
In a saucepan, combine the red wine, 1 cup chicken stock and shiitake mushrooms; bring to a boil, let stand and cool. Dice the leeks and onions. In a larger soup pot, cook the leeks and onions in margarine over low heat for about 10 minutes. Sprinkle in flour and cook an additional 5 minutes. Add all remaining ingredients (except sour cream) and simmer uncovered until mushrooms are tender, about 30 minutes. Allow to cool.
Puree the soup in a blender or food processor. Return to the pot and heat on low setting; garnish with sour cream and serve.