Wild Mushroom Soup
When life gets hectic, it can be a relief to find a kitchen utensil that does the job of 3. When you can blend, chop, and whip/whisk with one kitchen appliance, a whole new world of culinary adventure can come to life in an instant. The KitchenAid immersion blender with whisk and chopper attachments makes it easy to whip up soups, salsas, chopped salads, and baked goods while allowing you to use the immersion blender in the pot or bowl containing the food. Which means no more extra bowls and food transfers from the mixer to the pan. Follow this simple recipe and learn how easy it is to create masterful dishes that look like they took hours. (Even though you know it was minutes.)
- 2 1/2 Tbs. unsalted butter
- 1 yellow onion, chopped
- 1 pound fresh button mushrooms, brushed clean and coarsely chopped
- 1 ounce dried porcini mushrooms
- 6 cups chicken stock
- 4 cups water
- 1/2 pound fresh wild mushrooms, brushed clean and thinly sliced
- Salt and pepper
- 1/2 cup heavy cream
- 1 tbs fresh lemon juice
To make the soup, in a large stock pot over medium high heat, melt 1 1/2 tbsp of the butter. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the button mushrooms, dried porcini mushrooms, stock and water and bring t a boil. reduce the heat to medium-low and simmer, uncovered, until the mushrooms are tender, about 30 minutes. Remove from the heat and let cool for about 15 minutes.
Meanwhile, in a skillet over medium heat, melt the remaining 1 tbsp of butter. Add the fresh wild mushrooms and saute, stirring occasionally, until the mushroom are soft and the mushroom liquid has evaporated, 6-8 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
Using your puree soup until smooth, about 12 minutes. Strain through a fine mesh sieve into a clean soup pot. Add the cream and sauteed wild mushrooms and stir to combine. Stir in the lemon juice and season with salt and pepper. Place over medium heat and reheat to serving temperature.