Wild Mushroom Soup Recipe

Name: Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 vegetable bouillon cubes; 2 cups boiling water; 3/4 cup Madeira wine; 4 cups fat-free reduced-sodium chicken broth, divided; 1 (1/2-ounce) package dried porcini mushrooms, chopped; 1 (1/2-ounce) package dried morel mushrooms, chopped; 1 (1/2-ounce) package dried chanterelle mushrooms, chopped; 2 tablespoons butter or margarine; 6 green onions, sliced; 1 medium onion, diced; 3 tablespoons all-purpose flour; 1 pound fresh white mushrooms, quartered; 1/4 teaspoon freshly ground pepper; Toppings: fat-free sour cream, chopped green onion; Garnish: green onions

Servings: persons

2 vegetable bouillon cubes
2 cups boiling water
3/4 cup Madeira wine
4 cups fat-free reduced-sodium chicken broth, divided
1 (1/2-ounce) package dried porcini mushrooms, chopped
1 (1/2-ounce) package dried morel mushrooms, chopped
1 (1/2-ounce) package dried chanterelle mushrooms, chopped
2 tablespoons butter or margarine
6 green onions, sliced
1 medium onion, diced
3 tablespoons all-purpose flour
1 pound fresh white mushrooms, quartered
1/4 teaspoon freshly ground pepper
Toppings: fat-free sour cream, chopped green onion
Garnish: green onions

1
Dissolve bouillon cubes in 2 cups boiling water. Set aside.
2
Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.
3
Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion. Saute until tender.
4
Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in vegetable broth and remaining 3 1/2 cups chicken broth. Stir in wild mushroom mixture, white mushrooms, and pepper. Bring to a boil, stirring occasionally; reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.
5
Process mixture, in batches, in a blender or food processor (or use an immersion blender) until smooth, stopping to scrape down sides. Return to Dutch oven.
6
Cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Serve with desired toppings. Garnish, if desired.
7
Note: For testing purposes only, we used Melissa's dried mushrooms.

1657

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 vegetable bouillon cubes, 2 cups boiling water, 3/4 cup Madeira wine, 4 cups fat-free reduced-sodium chicken broth, divided, and more.

Yes, Wild Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Soup

How did you like this recipe?

Frequently Asked Questions