Wild Mushroom Soup is an easy soup to make. It is very economical with just a few ingredients. Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. I love to buy dried mushrooms in bulk. This recipe calls for 2 ounces of dried mushrooms, containing a mix of porcini, shitake, and If you only have one of the types, the soup will work just fine.
This soup works best with dried mushrooms and not fresh as dried mushrooms have a richer taste and a different consistency. Soaking the dried mushrooms will also add tremendous flavor to the stock that you are making.
Ingredients needed for Mushroom Soup
2 ounces of dried mushrooms (porcini,shitake,etc) – rinsed well
2 Quarts Chicken Broth or Water
2 large potatoes, peeled and cubed
3 tablespoons vegetable oil
1 large carrot, peeled and diced.
1 large onion chopped
1 tablespoon flour
1/2 – 1 cup fine egg noodles
salt and pepper
Directions:
Bring mushrooms and stock to a boil over high heat in soup pot. Reduce temperature to low and simmer for approximately 1 hour.
Removed mushrooms from stock and pat dry. Once cooled, chop fine and set aside.
Bring stock to a boil over high heat. Add potatoes and salt, Reduce to Medium and simmer partially covered until potatoes are tender, approximately 15 minutes.
Heat oil over medium heat in separate pan. Add carrot, onion and chopped mushrooms. Saute until onions are softened, approximately 10-15 minutes.
Sprinkle the vegetables with flour, stir to blend and saute for approximately 1 minute. Stir in a 1/2 cup of hot stock into the pan and stir to blend.
Add contents of skillet into the soup pot along with the noodles and salt and pepper. Simmer until the noodles are tender , approximately 5-7 minutes.
Remove the soup from heat and let stand for 10 minutes.
Serve with a tablespoon or two of sour cream.
Enjoy.
