Submitted by: Barbara Dodson
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Servings: 8
A delicious creamy wild mushroom soup. I used a dried gourmet mushroom blend of portobella, oyster, shiitake, porcini and chanterelle mushrooms. The package was 5.5 ounces. I followed the directions on the package to rehydrate. It actually made about 10 servings (approx. 12-ounces each). Hubby loves Mushroom Soup and says this is the best he has had!!!
4 c. chicken stock
4 c. beef stock
3 tbsp. butter
2 shallots
5 1/2 oz. white mushrooms
1 tbsp. fresh thyme
3 tbsp. almond flour
1 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic
1/4 c. sherry, cooking
2 tsp. sea salt
1/2 tsp. black pepper
2 clove garlic
1/4 c. fresh parsley
8 oz. white mushrooms
If using dried mushrooms, rehydrate mushrooms according to directions. Otherwise, use about 1 1/2 pounds mixed wild mushrooms, sliced. I also added 8-oz. package white button mushrooms sliced and sauteed these as indicated below.
Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2-3 minutes, or until softened. Add mushrooms, garlic, thyme and cook about 6-8 minutes. Sprinkle in almond flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook about 15 minutes.
Remove about half of the soup from the pot and process in a food processor or blender to remove some of the chunky pieces of mushroom. This adds to the creaminess of the soup.
I had about 1/4 cup of coconut milk/cream that I also added to the soup....but that would be strictly optional. I had it on hand and wanted to get it out of the fridge.
Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil).
Mix in parsley and serve.
NOTE: I saved the broth from the rehydration of the mushrooms - it was delicious.
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