Wild Mushroom and Buttermilk Soup
"I got this recipe several years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (531 g)
- Calories 358
- Total Fat - 18.7 g
- Saturated Fat - 9.6 g
- Cholesterol - 122.2 mg
- Sodium - 2484.6 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1.1 g
- Sugars - 4.2 g
- Protein - 31.5 g
- Calcium - 78.7 mg
- Iron - 2.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
Step 2
Squeeze out excess liquid. Coarsely chop mushrooms.
Step 3
In a large saucepan melt butter. Add onion and cook until tender, 2 to 3 minutes. Add mushrooms (dried and fresh) and cook about 5 minutes or until most liquid has evaporated. Stir in flour.
Step 4
Add 4 cups broth and pepper.
Step 5
Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally.
Step 6
Remove 2 cups soup mixture and puree in blender or food processor.
Step 7
Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
Step 8
Serve with hot, crusty bread.
Tips
No special items needed.
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