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Gallery Wild Mushroom Soup Recipe Summary Servings: 4
Ingredients For the broth Reserved mushroom stems 2 medium carrots, halved crosswise 1 bay leaf 5 peppercorns 4 sprigs of fresh thyme For the soup 1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped Kosher salt and freshly ground black pepper
Gallery Wild Mushroom Soup
Recipe Summary Servings: 4
Gallery
Wild Mushroom Soup
Wild Mushroom Soup
Wild Mushroom Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
Reserved mushroom stems 2 medium carrots, halved crosswise 1 bay leaf 5 peppercorns 4 sprigs of fresh thyme
1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped Kosher salt and freshly ground black pepper
Directions
Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.
Reviews
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All Reviews for Wild Mushroom Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild Mushroom Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
