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Categories:
mushrooms chicken broth Madeira wine butter onions button mushrooms shiitake mushroom flour chicken broth fresh ground black pepper buttermilk
Viewed: 37 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
- Serve with hot, crusty bread.
