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Friday, March 30, 2012

Friday Food Feature



Creme of Wild Mushroom and Walnut Soup


2 T butter
1-1/2 lbs wild and white mushrooms, sliced
1/2 -1 c fresh porcini mushrooms
1 c ground walnuts
1/2 diced onion
2 cloves minced garlic
2 diced celery
2 bay leaves
1/4 c flour
6 c hot chicken or vegetable broth
2 T fresh thyme
1 c whipping cream
Salt and pepper to taste

In a large, stock pot on high heat, melt butter. Add mushrooms, walnuts, onion, garlic, celery and bay leaves and sauté until lightly browned (about 5 to 10 minutes). Reduce heat to medium, add flour and cook for another 2 minutes. Stirring constantly, slowly add hot broth and bring to a boil. Let simmer for 20 minutes and remove bay leaves. Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency. Return to heat, bring to a boil and add thyme and cream. Stir to combine.

photo via theKitchn

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