Name: Cream of Wild Mushroom Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) white mushrooms, quartered; 1 large onion, chopped; 3 tbsp butter; 5 cups (1.25 litres) chicken broth; 1 small potato, peeled and cubed; 1 package (14 g) dried bolete or porcini mushrooms, coarsely chopped; 3 fresh boletes or 3 fresh or thawed frozen porcini mushrooms, sliced (see note); 2 tbsp butter; 4 oz (115 g) mixed fresh wild mushrooms of your choice; 2 tbsp small flat-leaf parsley leaves; 1 tbsp chives, chopped

Note from Ricardo

Try local wild mushrooms in this recipe such as chanterelles, morels, marasmius oreades, craterelles, etc. They can be replaced by a mix of farmed mushrooms (shiitake, oyster, portobello, etc.) available in grocery stores.

To save time preparing this recipe, use RICARDO brand Chicken Broth, available at IGA.

Cream of Wild Mushroom Soup

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Ingredients

Cream of Mushroom Soup

Topping

Preparation

Cream of Mushroom Soup

Topping

Note from Ricardo

Personal Note

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RICARDO Hand Blender