Pella Chronicle

January 21, 2013

Wild Mushroom Soup with Port Wine


The Chronicle

Pella —

Ingredients

1/2 lb butter, room temperature

get recipes @ goboldwithbutter.com
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
 

Directions

1
Soak dried wild mushrooms in hot vegetable stock for an hour. Strain, save liquid and chop mushrooms.
2
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
3
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.
4
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.