INGREDIENTS:
- 1/2 stick butter, softened
- 2 teaspoons shallots, peeled and minced
- 1/2 cup onion, peeled and diced
- 2 packages assorted wild mushrooms, chopped
- 2 packages Portabella mushrooms, chopped
- 2 packages baby Bella mushrooms, chopped
- Fresh ground pepper
- 1 teaspoon fresh thyme leaves, minced
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Salt, to taste
- Over medium heat, heat the butter in a large saucepan. Add the shallots and onions and sauté until softened and starting to brown.
- Add the mushrooms, pepper and thyme. Saute until the mushrooms are softened, about 8 to 10 minutes. Add the wine, Worcestershire and stir to deglaze.
- Add the chicken stock and cream and bring to a boil. Simmer 15 min.
- Mix the cornstarch and water well and pour into the soup in a thin stream while stirring consistently. Reduce and simmer a minimum of 10 minutes. Add salt and ground pepper to taste. Can be served immediately or refrigerated two days ahead of time for best flavor.
Source: Home And Plate
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