Wild mushroom and rosemary soup

Wild mushroom and rosemary soup

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by Charlotte Today

WCNC.com

Posted on January 13, 2014 at 1:30 PM

Updated Monday, Jan 13 at 1:30 PM

www.jilldahan.com

Wild Mushroom Soup

1 oz dried mushrooms, rinsed in water to remove grit
2/3 cup (5 fl oz) Madeira wine
2 medium shallots, chopped finely
1 1/2 lbs (675g) Cremini or Baby Bella mushrooms, sliced
2 cups (16oz) low sodium vegetable stock or water
1 tbsp chopped fresh rosemary
2 garlic cloves, crushed
1 tsp thyme (dried)
11/2 tsp sherry vinegar
pinch of sea salt and pepper to taste

Garnish:
1 tbsp Madeira wine
4 tbsp plain greek yogurt
4-6 small sprigs fresh rosemary to garnish (optional)

Rinse mushrooms, then pour Madeira wine over them and soak for 1 hour.  In a saucepan, soften the shallots on medium heat in a covered pan (to hold moisture) for about 4-5 minutes.  Then add fresh mushrooms, garlic, rosemary and cook for 5 minutes until softened.  Remove mushroom from the Madeira and add to the soup pan.  Pour in the Madeira, but not any sediment.  Add enough stock (about 5-8 oz) to cover the mixture add the sherry vinegar, thyme, salt and pepper and cover.  Cook 20-30 minutes until very soft.  Pour mixture into a blender and blend until smooth, thinning with vegetable stock or water to desired soup consistency.

To Serve:  Mix the yogurt with 1 tsp of Madeira and drizzle over the top of the soup.  Garnish with rosemary leaves.

Serves 4-6
 

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