Pella Chronicle

January 21, 2013

Wild Mushroom Soup with Port Wine

The Chronicle

Pella —


1/2 lb butter, room temperature

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6 shallots, chopped
4 c dried wild mushrooms
2 c fresh mushrooms, any variety will do
2 c good port wine.
3 c good quality vegetable stock, preferably home made
1/2 c flour
2 c light cream
4 c heavy cream
  salt and pepper to taste
  fresh chopped parsley


Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of the liquid is gone.

Add in 1/2 cup of flour. Stir well to avoid lumps.

Add saved mushroom liquid, cook for 1/2 hour at low simmer.
Add in light and heavy creams, bring just to a boil then turn to low and simmer for 1/2 an hour. Add salt and pepper to taste.

Sprinkle with fresh chopped parsley and enjoy.