Creamy Wild Mushroom Soup
Traditional, from scratch. The best! You can make the soup with any variety of our mushrooms. Here we demo with our Forest Blend as it offers a beautiful variety of colors and textures. If you want to stretch this soup out even further or just have a really chunky soup, you can add some fresh cremini. They take on the flavour of the dried wild ones.
Prep time: 10 mins
Cook time: 25 mins
Yields: 4- 6
Ingredients
- 20g Untamed Feast Wild Mushrooms
- 3 1/2 C water for rehydration 6-10 button mushrooms (optional), sliced
- 2 TBSP butter
- 1/2 C onion, minced
- 2-3 cloves garlic, minced
- 1 vegetable bouillon cube
- 1/2 C bacon, diced (optional)
- 3/4 C white wine
- 1 C 18% cream
- salt & pepper
Directions
- Rehydrate mushrooms in 3 1/2 cups of water for 5-20 minutes (depending on which mushrooms you are using).
- Melt butter in a large pot. Sauté onion, garlic, bacon (optional) until golden and crisp.
- Add wine and simmer for 3-5 mins. Turn off heat.
- Blend or pulse mushrooms and most of the water you soaked them in, in a blender briefly to reduce piece size.
- Add all mushrooms to the pot and bring to a boil. Reduce heat and simmer for 10 mins.
- Add bouillon, salt & pepper, and cream while stirring. Let simmer on low for 10 mins.
Serve with fresh warm bread.
Love to try your products. Do you have vegan recipe alternatives for your almost cooked products?
What can I use in place of wine?
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