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Wild Mushroom Soup

Wild Mushroom Soup Serves: 1+ gallons

Ingredients

  • 8 oz. wild mushrooms (crimini, oyster, portabella, shitake)
  • 2 Tbsp. chopped shallots
  • 1/8 tsp. chopped garlic
  • 1 Tbsp. blended oil
  • 1 gallon water
  • ½ tsp. thyme
  • 1 bay leaf
  • 4 Tbsp. Mushroom Base
  • 2 Tbsp. Liquid Vegetable Consommé Prep
  • salt and pepper to taste
  • 2 leeks
  • 2 ribs celery
  • 2 carrots

Instructions

  1. 1 Peel and julienne carrots.
  2. 2 Cut the celery ribs in half lengthwise, and cut them on a bias.
  3. 3 Remove the dark green part of the leeks and discard.
  4. 4 Split the white part lengthwise and julienne.
  5. 5 Rinse well and pat dry.
  6. 6 Clean and slice the mushrooms.
  7. 7 Heat the blended oil and lightly sauté the carrots, celery, leeks, mushrooms, chopped shallots and chopped garlic.
  8. 8 Add water, thyme, bay leaf, Mushroom Base, and Liquid Vegetable Consommé Prep and mix well.
  9. 9 Simmer for 10-15 minutes.
  10. 10 Adjust seasoning with salt and pepper.
  11. 11 Remove bay leaf before serving.
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