Trio of Wild Mushrooms Soup - 7 pts

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* Exported from MasterCook *

 

Trio of Wild Mushrooms Soup - 7 pts

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large shallot -- peeled and sliced thin

8 Ounces Porcini Mushrooms -- sliced

8 Ounces Chanterelle Mushrooms -- sliced

8 Ounces Oyster Mushrooms -- sliced

2 Quarts Chicken Stock

1 Pound Yukon Potatoes -- peeled and diced large

2 Tablespoons Fresh Thyme -- chopped

2 Tablespoons Butter -- unsalted

1 Teaspoon Fresh Oregano -- chopped

1/2 Cup Madeira

1/2 Cup Heavy Cream

Salt and Pepper -- to taste

 

Add the butter to a large heavy pot and melt over medium heat. Add the

shallots and cook until soft (about 5 minutes). Add the mushrooms and

cook another 5 to 7 minutes. Add the stock, potatoes, thyme, and

oregano. Bring to a boil, reduce to a simmer, and cook for about 15

minutes.

 

Puree the mixture in a blender or food processor and return to the

pot. Stir in the Madeira. Season with salt and pepper. Stir in the

heavy cream just before serving.

 

Prep Time : 15min

Cook Time : 30min

 

Source:

" Brett Moore,Your Guide to Gourmet Food @about.com "

S(Fromatted by Chupa Babi in MC):

" 03.06.06 "

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Per Serving (excluding unknown items): 340 Calories; 9g Fat (24.0%

calories from fat); 9g Protein; 56g Carbohydrate; 8g Dietary Fiber;

28mg Cholesterol; 2202mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean

Meat; 8 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

NOTES : There's more to mushrooms than just the white button variety.

Mushrooms have a wide variety of flavors, aromas, and textures. This

soup is a great example of showcasing the flavors of wild mushrooms.

The depth and complexity of flavors found here create a very

interesting soup that is both comforting and delicious.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0