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Cream of Wild Mushroom Soup

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1 h 10 m servings 571 cals
Original recipe yields 6 servings

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  1. Pour vegetable broth into a large pot; bring to a simmer over medium heat.
  2. Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
  3. Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
  4. Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
  5. Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.


  • Cook's Note:
  • Substitute veal or chicken broth for the vegetable broth if desired.

Nutrition Facts

Per Serving: 571 calories; 53 g fat; 20.4 g carbohydrates; 6.6 g protein; 177 mg cholesterol; 589 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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