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wild mushroom soup
wild mushroom soup

Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us believe that comfort foods are not good for us and that we should avoid them. Sometimes, if the comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods could be super healthy and good for you. A number of foods honestly do improve your mood when you consume them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Eggs, you may be amazed to learn, are wonderful at combating depression. Just see to it that you don’t get rid of the yolk. The egg yolk is the part of the egg that is the most crucial in terms of helping you cheer up. Eggs, the egg yolk especially, are high in B vitamins. These B vitamins are great for helping to improve your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that dictate your mood. Try eating an egg and jolly up!

See, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to wild mushroom soup recipe. You can cook wild mushroom soup using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare wild mushroom soup:
  1. Get 1/2 oz dried porcini mushrooms (about 2/3 cup)
  2. You need 6 slice bacon
  3. Prepare 3 leeks ( white & green parts only),sliced & rinsed
  4. Get 2 tsp 2 salt & 2 pepper
  5. Prepare 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
  6. You need 1/4 cup madeira or cognac
  7. Provide 1 bay leaf
  8. Get 1/2 cup creme fraiche, plus more for serving
  9. Prepare 3 tsp of flat-leaf parsley
  10. Provide 3 tsp thyme whole
Steps to make wild mushroom soup:
  1. 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
  2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
  3. 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
  4. 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
  5. 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
  6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
  7. 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.

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