Wild Mushroom Soup

By cprzybyl

If you love creamy soups, this will be your favorite. Choose your favorite assortment of wild mushrooms to customize to your own taste. Super easy and incredibly rich in flavor. I also like serving this soup as an hors d'oeuvre at parties by spooning it into an espresso cup and topping it with a dollop of creme fraiche and a sprinkling of chives.

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 bay leaf
• 3 cups finely diced mixed wild mushrooms
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 cups vegetable broth
• 1 cup heavy cream
• Cr� fra�e and minced flatleaf parsley, for garnish

Details

Servings 12
Adapted from cbsnews.com

Preparation

Step 1

In a Dutch oven over medium heat, melt the butter. Add the onion, garlic, and bay leaf. Cook until the onions are translucent, about 10 minutes. Add the mushrooms and cook until tender and any moisture has evaporated.

Stir in the flour, salt, and pepper and cook 2 to 3 minutes. Add the vegetable broth and bring to a low boil. Reduce the heat to a simmer, cover, and cook 20 minutes. Stir in the cream and cook an additional 10 minutes, stirring often. Serve in espresso cups garnished with cr� fra�e and parsley.