This recipe is liked by 1 person(s). |
Roasted Wild Mushroom Soup
Nb persons: 0
Yield:
Preparation time: 1 hour
Total time: 1 hour
Source:
1 ounce | dried porcini mushrooms |
1 | red onion, chopped |
6 ounces | cremini mushrooms, chopped |
5 ounces | shiitake mushrooms, chopped |
2 1/2 Tbs | olive oil |
salt | |
black pepper | |
1 cup | dry red wine |
3 cups | chicken broth |
1/2 cup | heavy cream |
In a small bowl, pour very hot water over the dried mushrooms and let soak for 10 minutes. Drain and squeeze as much water out of the mushrooms as possible.
Preheat oven to 425 degrees F.
In a large roasting pan, mix together the onion, cremini, shiitake and porcini mushrooms. Add the oil, and salt & pepper to taste and mix well. Roast for 20 minutes, stirring once or twice. Remove the pan from the oven, and while it is hot, deglaze by adding the wine and stirring well. Place the pan back in the oven and roast for 10 minutes more, stirring once. Remove from the oven and add the broth to the hot roasting pan, stirring well. Let cool for about 5 minutes.
Working in batches, puree the soup in a blender or food processor until smooth. Pour the soup into a medium pot and add half of the cream. Taste for seasoning and add salt and pepper as needed. Reheat until simmering and serve hot, in shot glasses or small bowls, with a drizzle of the remaining cream. Garnish with the sage leaves, if desired.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe