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CREAM OF WILD MUSHROOM SOUP...BETTER FOR YOU

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 1 32 ounce container vegetable broth
  • 1 1 ounce package dried porcini mushrooms
  • 1 tablespoon 100% pure olive oil
  • 1 cup chopped leeks
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced celery
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon cayenne pepper
  • 2 3.5 ounce packages shiitake mushrooms stems removed, sliced
  • 1 8 ounce package baby bella mushrooms sliced
  • 1 tablespoon chopped fresh thyme leaves divided
  • 1/3 cup dry sherry optional
  • 1/2 cup all-purpose flour
  • 1 12 ounce can evaporated skim milk
DIRECTIONS

In medium saucepan, bring broth to a simmer over medium-high heat. Remove from heat; add porcini mushrooms and let sit for 20 minutes, covered. Remove mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; set aside.

In large saucepan, heat oil over medium heat. Add leeks, carrots, celery, garlic and cayenne pepper; salt and pepper to taste. Sauté until celery is softened (about 6-8 minutes).

Add in all mushrooms and 2 teaspoons thyme. Sauté until mushrooms have released there liquid and start to brown (about 6-8 minutes).

Remove about half the mushrooms and set aside. Add sherry to the pan with remaining mushrooms; cook until reduced by half. Add flour and stir until all vegetables are coated. Add reserved vegetable broth. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat.

Carefully purée in batches in a food processor or blender. Return puréed soup to pan.

Add in evaporated milk, reserved mushrooms and remaining 1 teaspoon thyme. Bring back to a simmer and cook for 5 minutes.