Wild Mushroom Soup
Mushrooms listed are for folks that don’t have wild mushrooms on hand.
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Wild Mushroom Soup
Mushrooms listed are for folks that don’t have wild mushrooms on hand.
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| Servings |
| 4servings |
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Ingredients
- 1Tbsp butter
- 1Tbsp olive oil
- 2cups onions — sliced or chopped
- 1/2Tbsp chopped fresh thyme — or half that volume dried
- 1/2Tbsp chopped fresh rosemary — or half that volume dried
- 1Tbsp Butter Buds
- .5cup dry red wine
- 3Tbsp brandy
- 2Tbsp unbleached all purpose flour
- 4cups venison stock — or use any brown stock.
- Salt & Pepper— to taste
Mushrooms (all 3 types)
- 6oz Crimini (baby bella)
- 6oz Oyster
- 6oz Shiitake — Cut off and discard the stems.
Instructions
- Melt butter with olive oil in large pot over medium-high heat.
- Add onions; sauté until golden, about 5 minutes.
- Add mushrooms, thyme and rosemary. Sauté until mushrooms begin to brown, about 8 minutes. The onions may be quite dark by then – this is good.
- Mix the flour with the brandy, stirring avoid clumps. Add to pot and stir.
- Add stock and stir; bring soup to boil.
- Reduce heat, Stir in wine and Butter Buds, simmer uncovered 10 minutes.
- Season with salt and pepper and serve. Extra good reheated after a night in the fridge.
Recipe Notes