← Back to Search Results
slow cooking
Wild Mushroom Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 4 to 5

Ingredients

  • 1 pound fresh morels or boletus mushrooms (American cepes), or substitute 2 ounces dried morels, 2 ounces dried cepes and ¾ pound fresh button mushrooms
  • 3 cups chicken stock 
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour mixed with 2 tablespoons softened unsalted butter
  • Salt and freshly milled pepper

Equipment:

  • Food processor

Directions

If using dried mushrooms, plump them in the stock for about 1 hour before cooking. In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan. Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat and whisk in the flour-butter mixture. Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves. Serve immediately.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings, and includes 1/8 teaspoon of added salt per serving.

285kcal (14%)
75mg (8%)
1mg (1%)
236mcg RAE (8%)
557mg
26mg
7g
2g
3g
11g
82mg (27%)
534mg (22%)
14g (72%)
24g (38%)
11mg (62%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
living-raw-food Living Raw Food
by Sarma Melngailis
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?