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Wild Mushroom Soup with Madeira

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Preparation info
  • 6

    portions
    • Difficulty

      Medium

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

One ounce of dried wild mushrooms adds just the right amount of woodsy flavor to this soup. If morels are unavailable, substitute shiitakes or cépes. This is a perfect soup to start off Thanksgiving dinner.

Ingredients

Method

  1. In a small saucepan combine the Madeira, ½ cup of the chicken stock, and the morels. Bring to a boil, remove from the heat, and let stand for 30 minutes.
  2. Dice the leeks and onion. Melt the butter in a large soup pot. Add the leeks and onion, and cook over low heat unti

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