The Pioneer Woman Tasty Kitchen
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Wild About Mushroom Soup

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Level: Easy

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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.

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