Wild mushroom soup with thyme

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; (1/4 stick)
⅓ cup Minced shallots
1½ pounds Fresh wild mushrooms; (such as stemmed
; shiitake, oyster
; and crimini),
; coarsely chopped
1 tablespoon Minced fresh thyme
3 Garlic cloves; minced
8 cups Canned low-salt chicken broth; (about)
1 pounds Russet potatoes; peeled, cut into
; 2-inch chunks
¼ cup Dried porcini mushrooms; * brushed clean of
; any grit
5 tablespoons Madeira

Directions

Melt butter in heavy large pot over medium-high heat. Add shallots; saute 1 minute. Add fresh mushrooms; saute until tender, about 5 minutes. Add thyme and garlic; saute until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.

Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency.

Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.) Bring soup to simmer and serve. *Available at Italian markets, specialty foods stores and many supermarkets.

Makes 12 servings.

Bon Appetit November 1999

Converted by MC_Buster.

Per serving: 747 Calories (kcal); 24g Total Fat; (30% calories from fat); 13g Protein; 108g Carbohydrate; 62mg Cholesterol; 276mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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