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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for dried wild mushrooms in the produce section of large supermarkets. Fresh mushrooms shouldn't be substituted; they'll make the soup watery. Ingredients:
2 vegetable bouillon cubes |
2 cups boiling water |
3/4 cup madeira wine |
4 cups fat-free reduced-sodium chicken broth, divided |
1 (1/2-ounce) package dried porcini mushrooms, chopped |
1 (1/2-ounce) package dried morel mushrooms, chopped |
1 (1/2-ounce) package dried chanterelle mushrooms, chopped |
2 tablespoons butter or margarine |
6 green onions, sliced |
1 medium onion, diced |
3 tablespoons all-purpose flour |
1 pound fresh white mushrooms, quartered |
1/4 teaspoon freshly ground pepper |
toppings: fat-free sour cream, chopped green onion |
garnish: green onions |
Directions:
1. Dissolve bouillon cubes in 2 cups boiling water. Set aside.
2. Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.
3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion. Sauté until tender.
4. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in vegetable broth and remaining 3 1/2 cups chicken broth. Stir in wild mushroom mixture, white mushrooms, and pepper. Bring to a boil, stirring occasionally; reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.
5. Process mixture, in batches, in a blender or food processor (or use an immersion blender) until smooth, stopping to scrape down sides. Return to Dutch oven.
6. Cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Serve with desired toppings. Garnish, if desired.
7. Note: For testing purposes only, we used Melissa's dried mushrooms.
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