Wild Mushroom Soup

  • 3 cups chicken broth
  • 1 ounce Porcini mushrooms
  • 1/2 stick butter
  • 2 celery stalks, minced
  • 1/2 cup onion, minced
  • 2 garlic cloves, minced
  • 8 ounces Shitake mushrooms, sliced
  • 2 Tbs. flour
  • 1/2 tsp. oregano
  • 1/8 tsp. red pepper
  • 1 cup half and half
  • 1 Tbs. Madeira wine

Bring stock to a simmer.  Add porcini.  Remove from heat.  Cover and let stand for 30 minutes.  Drain, reserve soaking liquid.  Chop Porcini.  Melt butter over medium heat.  Add celery, onion, and garlic and sauté 8 minutes.  Add mushrooms and sauté 3 minutes.  Add flour, oregano, and pepper and sauté 3 minutes.  Whisk Porcini stock and half and half.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Season with salt and pepper.

4 Servings

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