pulse mushrooms and shitakes in food processor 4-6 times. saute these, onion, and garlic in 2 Tbsp butter in large saucepan over med-high heat for 8 min. til tender. Add wine and simmer for 3 min til wine is almost evaporated.
Combine flour and 1/2 c. broth stirring until smooth. Add to soup stir in remaining 3 1/2 c. broth, salt and pepper. bring to boil, reduce heat, simmer, uncovered 10 minutes. stir in whipping cream. Return soup to boil, reduce heat, simmer 1 min, remove from heat.
Saute shopped oyster mushrooms and remaining 1 cup of shitake mushrooms in remaining 1 Tbsp butter in a large skillet over med-high heat for 3-5 min or until golden. Stir into soup and season with freshly ground pepper.
Originally Submitted
7/3/2010
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