Wild Mushroom Soup
Ingredients
- 1 pkg (10 g) dried porcini mushrooms
- 3/4 cup (175 mL) hot water
- 3 tbsp (45 mL) butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 L) sliced button mushrooms
- 3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
- 2 1/2 cups (625 mL) chicken stock
- 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/4 tsp (1 mL) dried thyme
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (30 mL) chopped fresh parsley
Directions
Step 1:
In a small bowl or measuring cup, soak mushrooms in hot water for 20 minutes. Drain through fine cheesecloth or paper towel-lined sieve, reserving liquid. Chop mushrooms and reserve.
Step 2:
In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook 2 minutes. Add sliced mushrooms and cook, stirring often for 6 to 8 minutes (there will be some moisture from the mushrooms). Stir in flour and cook for 3 minutes. Add reserved chopped mushrooms. Stir in stock, reserved mushroom liquid, thyme, salt and pepper. Stir in evaporated milk. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring frequently.
Step 3:
Purée soup with immersion blender or in food processor. Season to taste. Garnish with chopped parsley.
Tip
For an alternative garnish, gently cook a few extra sliced mushrooms and spoon onto each serving.