Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

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  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Freezes Yes

This recipe highlights the rich, earthy flavours of wild mushrooms. They're more complex than white mushrooms, and by using dried or frozen mushrooms, you can enjoy this local ingredient even out of season, often at a lower cost than when buying fresh. In this soup, the white mushrooms and potatoes give a smooth, velvety texture, while the addition of the wild mushrooms gives more depth of flavour and enhances its look.

Featured in RICARDO Magazine WINTER 2015
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

  • Cream of Mushroom Soup

  • Garnish

Preparation

  • Cream of Mushroom Soup

  • Garnish

Note from Ricardo

Try local wild mushrooms in this recipe such as chanterelles, morels, fairy ring, craterellus, etc. They can be replaced by a mix of farmed mushrooms (shiitake, oyster, portobello, etc.) available in grocery stores.

To save time preparing this recipe, use RICARDO brand Chicken Broth, available at IGA.

Personal Note

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