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Buttermilk Wild Mushroom Soup

Course Soup
Servings 10

Ingredients

  • 1 ounce dried Porcini or other dried wild mushrooms
  • 1/2 cup boiling chicken broth
  • 1/4 cup dry Madeira wine
  • 1/2 cup butter NO substitutes
  • 1/4 cup chopped onion
  • 1 pound fresh button mushrooms about 6 cups, sliced
  • 4 ounces shiitake mushrooms about 1 1/2 cups, sliced, stems removed
  • 2/3 cup flour
  • 8 cups chicken broth
  • 1/2 teaspoons cracked black pepper
  • 1 1/2 cups buttermilk

Instructions

  • Place dried mushrooms in a small bowl. Add the 1/2 cup broth and the wine. Let stand 30 minutes. Drain and discard the excess liquid. Coarsely chop mushrooms; set aside.
  • Melt butter in large saucepan over medium heat. Add onion; cook and stir for 2 to 3 minutes still tender. Stir in fresh and dried mushrooms; cook 3 to 4 minute more or till most liquid has evaporated. Stir in flour. Add the 8 cups broth and pepper. Cook and stir to boiling. Reduce heat; cook and stir, uncovered, for 30 minutes more.
  • Remove 4 cups soup mixture; puree in blender or food processor. Return to saucepan. Stir in buttermilk and heat through. Do not boil.