How to make it

  • Heat wok and add butter and sauté onion, carrot, fennel, potatoes and leek for 2 mins. Add another table spoon butter and all the mushrooms and saute for another 2 mins. Add white wine ad cook until liquid evaporates about 5 mins. Add chicken stock, bay leave and thyme and bring to boil. Reduce heat and simmer until potatoes is soft stirring occasionally for about 30 mins.
  • Discard bay leaf and let it cool. Work in batches, puree soup in blender. Return soup to pot and add milk to thin the soup if it is too thick. Bring to simmer ad season with sale and pepper. Add vanilla extract and mix well. Ladle soup into bowls and sprinkle with chopped parsley or chive.

Reviews & Comments 4

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  • elgourmand 6 years ago
    Nice combo & method. RJ
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  • chuckieb 7 years ago
    That is beautiful! Great Post and Great Pic!
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  • gourmetana 7 years ago
    Great post! I love mushroom soup and always add chestnuts to mine :)
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  • MistressMaddie 7 years ago
    this sounds great for a cold day! I will be making this for winter time here :D ty
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