Wild Mushroom Soup
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Wild Mushroom Soup
Category
Soups and Breads
Ingredients
- 4 tablespoons butter, room temperature
- 3 tablespoons Fustini’s Medium SELECT olive oil
- 2 cups sliced celery
- 1 cup sliced shallots
- 1 chopped leek or small onion
- 3 garlic cloves, minced
- 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
- 3 cups sliced cremini mushrooms (about 6 ounces)
- 3 cups sliced oyster mushrooms (about 4½ ounces)
- 1 oz dried porcini mushrooms, reconstituted in 2 cups boiling water
- ½ cup dry white wine
- 1 cup Fustini’s Vinoso vinegar
- ½ cup all-purpose flour
- 8 cups chicken stock or canned low-salt chicken broth
- ¼ cup Fustini's Black Truffle balsamic
- ½ cup whipping cream
Ingredients
Directions
- Melt butter with olive oil in a large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté, until onion is translucent about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté, until beginning to soften about 4 minutes. Add white wine and Vinoso. Boil until liquid is reduced to glaze, about 6 minutes.
- Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock, agrodolce and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often about 10 minutes.
- Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve.