Wild mushroom soup with thyme
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| ⅓ | cup | Minced shallots |
| 1½ | pounds | Fresh wild mushrooms; (such as stemmed |
| ; shiitake, oyster | ||
| ; and crimini), | ||
| ; coarsely chopped | ||
| 1 | tablespoon | Minced fresh thyme |
| 3 | Garlic cloves; minced | |
| 8 | cups | Canned low-salt chicken broth; (about) |
| 1 | pounds | Russet potatoes; peeled, cut into |
| ; 2-inch chunks | ||
| ¼ | cup | Dried porcini mushrooms; * brushed clean of |
| ; any grit | ||
| 5 | tablespoons | Madeira |
Directions
Melt butter in heavy large pot over medium-high heat. Add shallots; saute 1 minute. Add fresh mushrooms; saute until tender, about 5 minutes. Add thyme and garlic; saute until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency.
Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.) Bring soup to simmer and serve. *Available at Italian markets, specialty foods stores and many supermarkets.
Makes 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 747 Calories (kcal); 24g Total Fat; (30% calories from fat); 13g Protein; 108g Carbohydrate; 62mg Cholesterol; 276mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.