Wild Mushroom Soup

Name: Wild Mushroom Soup
Cook time: 25 min
Total time: 1 min
Ingredients: 3 tablespoons unsalted butter; 1 small onion, thinly sliced; 12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped; Kosher salt and freshly ground black pepper; 4 cups chicken broth; 1 1/2 teaspoons Marsala, optional; About 1/4 cup creme fraiche, for serving; 1 tablespoon sliced chives (1/2-inch pieces); Olive oil, for drizzling

5.0

(4)

www.foodnetwork.com

Your recipes

Cook Time: 25 minutes

Total: 1 hours

Servings: 4

Cost: $6.66 /serving

Author : Trisha Yearwood

dutch oven soup mushroom

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons unsalted butter1 small onion, thinly sliced12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and choppedKosher salt and freshly ground black pepper4 cups chicken broth1 1/2 teaspoons Marsala, optionalAbout 1/4 cup creme fraiche, for serving1 tablespoon sliced chives (1/2-inch pieces)Olive oil, for drizzling

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.

Step 2

Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.

Step 3

Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.