The Pioneer Woman Tasty Kitchen
Profile Photo

Wild About Mushroom Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A lightened up, vegetarian, gluten free delicious mushroom soup!

Ingredients

  • 1 package Dried Wild Mushroom Mix, 14 Gram Package
  • 1 cup Warm Water
  • 1 whole Onion, Diced
  • 1 cup Baby Carrots Sliced
  • 2 stalks Celery, Diced
  • 2 Tablespoons Butter, Divided
  • 2 Tablespoons Olive Oil, Divided
  • 7 ounces, weight Crimini Mushroom, Sliced
  • 7 ounces, weight White Mushrooms, Sliced
  • 1 Tablespoon Tarragon, Chopped
  • 3 cups, 12 tablespoons, 2-½ teaspoons, 1-⅝ pinches Chicken Or Vegetable Stock
  • 2 Tablespoons Cornstarch
  • 1 cup Half-And-Half, Cream Or Milk
  • Salt And Pepper, to taste

Preparation

Put the dried mushrooms in a bowl and add 1 cup warm water and soak for 20 minutes.

Meanwhile in a large skillet over medium heat saute the onion, carrots and celery in 1 tablespoon butter and 1 tablespoon olive oil until tender. Add salt and pepper to taste. Remove veggies from pan and set aside.

Heat the remaining butter and olive oil in the skillet and turn up the heat to medium high. Add the mushrooms and tarragon and saute until just tender. Salt and pepper to taste.

Drain the dried mushrooms through a sieve to catch any grit and reserve the liquid. Chop the mushrooms up finely and add them to the pot.

Add the onion and mushroom mixtures into a large pot. Add the chicken stock and the reserved mushroom liquid. Bring to boil then lower the heat and simmer for 30 minutes. Adjust seasoning to taste.

Add some of the hot liquid stir it into the cornstarch to make a loose paste. Whisk it into the soup. Add that and the cream or milk into the pot and heat through. Serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mexican Noodle Soup (Sopa de Fideo)
Profile Photo by Cooking The Globe in Soups
Sopa de Fideo is a traditional Mexican tomato based noodle soup....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)
Profile Photo by Phoebe Lapine in Soups
This creamy zucchini soup recipe is the perfect way to use...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Tortilla Soup
Profile Photo by Douglas Cullen in Soups
Classic tortilla soup (sopa de tortilla): shredded chicken in a rich...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Creamy Corn Chowder With Goat Cheese
Profile Photo by Paige in Soups
I can eat soup in all seasons. Summer is definitely not...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Roasted Baby Summer Squash Soup
Profile Photo by Natalie Wiser-Orozco in Soups
Hot soup can actually cool you down on a hot day!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy