Wild Mushroom and Buttermilk Soup

Wild Mushroom and Buttermilk Soup

Time: 1 hrs 10 mins

Ingredients

  • 15 dried wild mushrooms
  • 1/4 cup chicken broth, boiling
  • 4 tablespoons madeira wine
  • 1/4 cup butter
  • 2 tablespoons onions, chopped
  • 3 cups button mushrooms, sliced
  • 3/4 cup shiitake mushroom, sliced (stems removed)
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 cup buttermilk

Directions

  • 1 In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
  • 2 Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
  • 3 Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
  • 4 Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
  • 5 Serve with hot, crusty bread.
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