Wild Mushroom Soup with Madeira

Page 92

Cuisine: North American | Course Type: Soups and Stews

(2 reviews)

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Recipe Review

This is a rich, very mushroomy soup with dairy being optional (in the form of creme fraiche added as a garnish) is a nice feature. The leeks and onion add great flavor without standing out. My Mom cooked this for me in 1993 and I found it just as delicious this time. I never just have dried Morels around and find it tastes good with whatever I have tried - porcini or mixed wild mushrooms. I am enjoying my new immersion blender to puree soups like this one. I think it would be even better with sauteed mushrooms added at the end for a little textural diversity. 3/23/2020. Great use of our dried morels. Found the soup a little thick and difficult with the immersion blender, could have used 1 cup additional liquid. Great plain with homemade Focaccia.

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