Wild Mushroom Soup

Au Bon Pain Copycat Recipe

Makes 8 servings

16 ounces baby bella mushrooms, washed & sliced
1 large sweet onion, finely diced
1/2 cup butter
3 tablespoons flour
1 cup dry white wine, such as chardonnay
32 ounces chicken or 32 ounces turkey stock, preferably homemade
1 ounce dried wild mushrooms, medley such as morels, porcini, chanterelles, oyster, shitake & lobster mushrooms
1 tablespoon chicken base or 1 tablespoon bouillon
1/2 cup heavy cream

In a 3 quart saucepan, saute bella mushrooms and onions in butter until soft. Sprinkle with flour and whisk for about 2 minutes over medium heat. Whisk in wine. Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth. Cook over medium heat about 15 minutes. Stir in heavy cream. Serve immediately.

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