Wild Mushroom Soup

Puree if you prefer your soup smooth rather than chunky. To serve without pureeing, decrease chicken broth to 3<1/2> cups.

Prep Time: 50 minutes
Cook Time: 40 minutes
Yield: 8 cups

Ingredients

• 2  vegetable bouillon cubes
• 2  cups  boiling water
• 3/4  cup  Madeira
• 4  cups  chicken broth, divided
• 1  (0.35-ounce) package dried porcini mushrooms, chopped
• 1  (0.35-ounce) package dried morel mushrooms, chopped
• 1  (0.35-ounce) package dried chanterelle mushrooms, chopped
• 1/4  cup  unsalted butter
• 6  green onions, sliced
• 1  onion, diced
• 3  tablespoons  all-purpose flour
• 1  pound  fresh white mushrooms, quartered
• 1/4  teaspoon  freshly ground pepper
• Garnishes:  sour cream, chopped fresh chives

Preparation

Dissolve bouillon cubes in 2 cups boiling water. Set aside.

Bring wine, 1/2 cup chicken broth, and next 3 ingredients to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.

Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion, and saute until tender. Stir in flour, and cook, stirring constantly, 5 minutes. Gradually stir in remaining 3 1/2 cups chicken broth and vegetable broth. Stir in wine mixture, quartered white mushrooms, and pepper, and bring to a boil.

Reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.

Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Garnish, if desired.

Note: We used Knorr Vegetarian Vegetable Bouillon.