Wild Mushroom and Buttermilk Soup
Created by Mikekey on March 8, 2014
- Servings: 4
- Prep Time: 30m
- Cook Time: 40m
- Recipe #12215
Ingredients
- 15 dried wild mushrooms
- 1/4 cup chicken broth, boiling
- 4 tablespoons madeira wine
- 1/4 cup butter
- 2 tablespoons onions, chopped
- 3 cups button mushrooms, sliced
- 3/4 cup shiitake mushroom, sliced ( stems removed)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1/4 teaspoon fresh ground black pepper
- 3/4 cup buttermilk
How to Make
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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.
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Step 2: Squeeze out excess liquid. Coarsely chop mushrooms.
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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.
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Step 4: Add 4 cups broth and pepper.
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Step 5: Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally.
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Step 6: Remove 2 cups soup mixture and puree in blender or food processor.
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Step 7: Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
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Step 8: Serve with hot, crusty bread.
Nutritional Facts
- 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