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My review
Gourmet Cream Of Wild Mushroom Soup
3 made it |
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12
Only Gluten Free Recipes
"This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable."
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Ingredients
53 m servings 375Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
- Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
- Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.
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Footnotes
- Cook's Notes:
- Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.
- Substitute full-fat coconut milk for the heavy cream if desired.
- Optional garnish: Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil, and broil for 1 minute.