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Simple Way to Make Ultimate wild mushroom soup

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wild mushroom soup

Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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We hope you got insight from reading it, now let's go back to wild mushroom soup recipe. You can cook wild mushroom soup using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook wild mushroom soup:

  1. Use of dried porcini mushrooms (about 2/3 cup).
  2. Use of bacon.
  3. Provide of leeks ( white & green parts only),sliced & rinsed.
  4. Prepare of 2 salt & 2 pepper.
  5. You need of mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced.
  6. Use of madeira or cognac.
  7. Get of bay leaf.
  8. You need of creme fraiche, plus more for serving.
  9. Use of of flat-leaf parsley.
  10. You need of thyme whole.

Instructions to make wild mushroom soup:

  1. Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl.
  2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan.
  3. Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally.
  4. When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes.
  5. Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer.
  6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes ).
  7. Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top..

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