Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, wild mushroom soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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wild mushroom soup is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. wild mushroom soup is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make wild mushroom soup:
- Prepare 1⁄2 oz dried porcini mushrooms (about 2⁄3 cup)
- Take 6 slice bacon
- Make ready 3 leeks ( white & green parts only),sliced & rinsed
- Get 2 tsp 2 salt & 2 pepper
- Prepare 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
- Get 1⁄4 cup madeira or cognac
- Take 1 bay leaf
- Get 1⁄2 cup creme fraiche, plus more for serving
- Make ready 3 tsp of flat-leaf parsley
- Make ready 3 tsp thyme whole
Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. With wild mushrooms growing in such abundance in Sweden it is no surprise that svampsoppa (mushroom soup) is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch.
Steps to make wild mushroom soup:
- Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
- Ladle 2⁄3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
- Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1⁄2 teaspoon salt to the drippings in the pot and cook stirring occasionally
- When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1⁄2 teaspoon black pepper and another 1-1⁄2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
- Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
- tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
- Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.
With wild mushrooms growing in such abundance in Sweden it is no surprise that svampsoppa (mushroom soup) is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch. In the autumn Swedes would normally make it with whatever mushrooms they have foraged. Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on.
So that’s going to wrap it up with this special food wild mushroom soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
