Step-by-Step Guide to Prepare Any-night-of-the-week wild mushroom soup

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Whether wild or cultivated, this soup is warm, comforting and makes a lovely starter. Directions Melt the butter in a small Dutch oven over medium heat. Increase the heat to medium high, add the.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, wild mushroom soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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wild mushroom soup is one of the most well liked of current trending foods in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. wild mushroom soup is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make wild mushroom soup:

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

Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. With wild mushrooms growing in such abundance in Sweden it is no surprise that svampsoppa (mushroom soup) is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch.

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..

In the autumn Swedes would normally make it with whatever mushrooms they have foraged. Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on. Cooking Instructions: Ready to heat in the microwave. Instructions Clean, trim, and chop celery root, and mushrooms.

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