Roasted Wild Mushroom Soup

 

Roasted Wild Mushroom Soup

Roasted Wild Mushroom Soup

Roasted wild Mushroom soup

4 meal sized bowl servings

Net carbohydrates     12 per bowl

 

Chef’s Note: This soup is finished by processing either with an immersion blender or in batches in a food processor. I see no reason to make soup for just one time. Soup freezes like a dream. I always make more than I need for one meal.

 

1 – pound Baby Bella, or Crimini mushrooms

2 large Portobello mushroom caps

1 –ounce dried Porcini mushrooms

1 – Tbsp. butter

salt and pepper to taste

1 – medium to large sweet onion Sliced (thick or thin, your choice)

2-3 – tablespoons olive oil

2-4 – cloves crushed and chopped garlic (depends on how much you love garlic)

1 – big stalk of celery, roughly chopped

salt and pepper to taste

1 tsp. dry tarragon

2 TBSP. fresh parsley, chopped

2 Tablespoons flour

1 ½ – quarts Low sodium chicken broth

2 – teaspoons fresh dill (1 if you use dried)

3-4 – heaping tablespoons sour cream

½ – cup  milk

HOW I PREPARE THE RECIPE:

Preheat oven to 400

Melt butter and combine with salt and pepper.

Clean the fresh mushrooms and remove the tough end of the stems. Toss the mushrooms with butter and turn out onto a baking sheet. Bake at 400 for 10 minutes. Remove from oven and let cool.

Rinse the dried Porcini mushrooms under running water. Place in a saucepan with enough water to cover by about 1 inch. Bring to a simmer and let rehydrate for 20 minutes. Using a strainer lined with paper towels, drain the mushrooms into a bowl. (you will use the liquid as part of the soup. Rinse the mushrooms again to rid them of any grit.

In a large soup pot sauté onion in olive oil or butter until soft but not brown. Add Celery ,salt and pepper about one minute into the process.

Add garlic and flour. Cook for one minute or so. Slowly add the chicken broth stirring so as not to have lumps.

Add ½ of the roasted mushrooms and all of the rehydrated mushrooms to the broth. Add the tarragon and parsley. Simmer for 15-20 minutes on low heat.  Remove from heat, let cool, and then add Let cool, and then add the remaining mushrooms. Using an immersion blender, whip the soup until smooth.

Add the sour cream and milk and blend to combine.

When ready to use bring back to a simmer and serve.