Cream of Wild Mushroom Soup

By Bruce_Michele

Ingredients

• Wild mushrooms have been eaten in Ireland for centuries, and many different varieties grow there abundantly.
• 2 tablespoons butter
• 2 shallots, minced
• 1 garlic clove, minced
• 4 ounces shiitake mushrooms, stemmed and chopped
• 4 ounces oyster mushrooms, chopped
• 4 ounces crimini or button mushrooms, chopped
• 1/4 cup minced fresh parsley
• 4 bread slices, crusts removed, torn into pieces
• 3 cups chicken stock or broth
• Salt and freshly ground pepper to taste
• 1 bay leaf
• Pinch of ground nutmeg
• 1 cup half and half

Preparation

Step 1

In a large saucepan, melt the butter over medium heat and sauté the shallots until tender but not browned, about 4 minutes.

Stir in the garlic, mushrooms, and half the parsley. Reduce heat to low, cover, and cook for 3 minutes.

Stir in the bread, chicken stock or broth, salt, pepper, bay leaf, and nutmeg. Raise the heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Remove the bay leaf.

Transfer the mixture to a blender or food processor and purée. Return the soup to the saucepan and place over medium-low heat.

Stir in the half and half, remaining 2 tablespoons parsley, salt, and pepper to taste. Heat the soup for 2 minutes and serve.

Makes 4 to 6 servings