Wild Mushroom Soup

Ratings

Prep Time {15 min}

Cook Time {1 hr }

Serving Size {4 servings}

Ingredients


4 Tablespoons Olive Oil, divided


1 1/2 Pounds Mushrooms (Shiitake, Portobello, Button), chopped


1/4 Cup Each Carrots, Celery, Onion, chopped


2 Cloves Garlic, minced


1 Tomato, coarsely chopped


1 Quart Beef Broth, low sodium


1/2 Cup Red Wine


1 Bay Leaf


1/2 Teaspoon Thyme, dried


1/2 Teaspoon Black Pepper

Directions

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1. In a large skillet over high heat, sauté mushrooms in batches, using 2 tablespoons oil. Sauté until brown; reserve.


2. Sauté carrots, celery and onion in remaining oil until brown. Add garlic; cook for 1 minute. Add tomato; cook for 2 minutes. Add sautéed mushrooms (reserving 3/4 cup for garnish). Add remaining ingredients. Bring to a boil; reduce to a simmer. Simmer for 30 minutes.


3. Working in batches, purée soup in a blender on low speed. Return soup to saucepan. Stir in reserved 3/4 cup mushrooms; bring to a boil. Season to taste and serve.






Reviews  { write a review }

Anonymous

excellent!!