Wild Mushroom Soup
Prep
10m
Cook
15m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Wild Mushroom Soup
| 16 ounces baby bella mushrooms |
| 1 large sweet onion, finely diced |
| 1/2 cup butter |
| 3 tbs flour |
| 1 cup dry white wine, such as chardonnay |
| 32 ounces chicken or turkey stock |
| 1 ounce dried wild mushrooms medley, i.e morels, porcini, shitake, oyster |
| 1 Tbs chicken base or bullion |
| 1/2 cup heavy cream |
Wild Mushroom Soup Directions
- In a 3 quart saucepan, saute bella mushrooms and onions in butter until soft.
- Sprinkle with flour and whisk for about 2 minutes over medium heat.
- Whisk in the wine.
- Whis in the stock, dried mushrooms, and chicken base or bullion until smoothe.
- Cook over medium heat about 15 minutes.
- Stir in heavy cream.
- Serve immediately.
Nutrition facts
Per Serving
| Kcal: | 357 kcal |
| Fibers (g): | 1.4g |
| Sodium (mg): | 702mg |
| Carbs: | 8g |
| Sugar (g): | 2.1g |
| Fat: | 17.9g |
| Saturated fat (g): | 10g |
| Cholesterol: | 128mg |
| Proteins: | 35.2g |
