Recipe

Wild Mushroom Soup Recipe

Add Step-by-Step Photos	Martyk35 / All my dishes 5 months, 2 weeks ago Here's my favorite soup from Red Lobster. The blending of the wild mushrooms, and the creamiest will make you love this soup Prep:90m Cook:50m Servings:16	Martyk35
	delicious

Does this look good? Yeah! / Nope

Fans

quaziefly

Ingredients

6 oz. portabella mushrooms

6 oz. shiitake mushrooms

8 oz. button mushrooms

1 cup butter

1 cup all-purpose flour

1 tsp. chopped garlic

1 cup diced yellow onions

2 tsp. chopped fresh thyme

2 small bay leaves

1 pinch cayenne pepper

1/4 tsp. black pepper

1/2 tsp. salt

3 tbsp. cooking sherry

2 qts. beef stock

1 1/4 cups heavy cream

Directions

Preparation:

Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.

Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.

Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.

Soup

Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.

Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.

Add the sherry and cook for an additional 3 minutes.

Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.

Add half of the cold beef stock and stir until liquid thickens.

Add the remainder of the stock and spices and simmer for 10 minutes.

7.Add the cream and allow soup to simmer for an additional 10 minutes.

Chef's Tip:

This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.

Recent Gawkers

linbo

martyk35

sitbynel

wrlloyd

mbeards2

peetabea

valinken

quaziefl

hammer71

Not quite what you're looking for? See more Appetizers / Vegetables

Or see more just like this

Comments

valinkenmore 5 months, 2 weeks ago said:
Your recipe calls for 1 cup of tomatoes but I don't see in the instructions where you add them?
Mushroom soup is a favorite of mine and thanks for the post.

Add a Comment