What could be more comforting than a hearty, warm soup on a cold winter day? Nothing, that’s what!
This soup could easily be vegetarian by replacing the chicken broth with vegetable broth.
- 3 cups chicken broth
- 1 ounce Porcini mushrooms
- 1/2 stick butter
- 2 celery stalks, minced
- 1/2 cup onion, minced
- 2 garlic cloves, minced
- 8 ounces Shitake mushrooms, sliced
- 2 Tbs. flour
- 1/2 tsp. oregano
- 1/8 tsp. red pepper
- 1 cup half and half
- 1 Tbs. Madeira wine
- Salt and pepper to taste
- Bring stock to a simmer. Add porcini. Remove from heat. Cover and let stand for 30 minutes. Stain, reserve soaking liquid and chop the Porcini.
- Melt butter in a heavy saucepan over medium heat. Add celery, onion and garlic and sauté 8 minutes.
- Add mushrooms and sauté and additional 3 minutes. Add flour, oregano, and pepper and sauté 3 minutes.
- Whisk in Porcini stock, half and half and Madeira wine. Bring to a slow simmer, then educe heat and simmer 10 minutes. Season with salt and pepper to taste.
4 Servings
Recent Comments