Makes about 6 1¼ - cup servings
This soup's deep, earthy flavor comes from dried, fresh, and canned mushrooms. You can puree it for a smooth texture, or leave some of the mushrooms chunky.
1 (1-oz.) pkg. dried mixed wild mushrooms
2 cans beef (or vegetable) broth
2 Tbsp. butter or olive oil
2 (8-oz.) pkgs fresh sliced cremini or button mushrooms
1 medium onion, sliced or chopped
(or 1½ cups frozen chopped onions)
1½ cups cream or half-and-half
1 small can sliced mushrooms, stems & pieces
1 tsp. dried rosemary
½ tsp. dried thyme
1. Place dried mushrooms in a microwaveable 3-C. bowl. Pour 1 can of broth over the mushrooms.
2. Cover and microwave for 3 minutes, or until stock is boiling. Remove from microwave and allow mushrooms to steep in the broth for about 10 minutes.
3. While mushrooms are steeping, melt butter in a 2-quart saucepan on low heat while you slice or chop onion.
4. Turn up the heat to medium-high and add fresh mushrooms and onion. Cook about 10 minutes, stirring so that the vegetables don't burn.
5. Pour reconstituted mushroom/broth mixture, rosemary, thyme, cooked mushroom/onion mixture and canned mushrooms in blender, making sure to scrape the pan for any browned bits. Puree until smooth.
6. Pour back into saucepan and stir in remaining can of beef broth and cream. Allow to cook until heated through.
Options: For a chunky texture, only puree the reconstituted mushrooms and half of the mushroom/onion mixture. Also, if fresh wild mushrooms are available, they make a nice addition.