Name: Wild Mushroom Soup with Madeira
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; crème fraîche, for garnish; 1 bunch snipped fresh chives (2 tablespoons), for garnish; 2¾ cups Berta’s Chicken Stock or canned broth; ½ cup Madeira; 1 ounce dried morels; 3 leeks (white part only), well rinsed and dried; 4 tablespoons (½ stick) unsalted butter; 1 onion; 3 tablespoons unbleached all-purpose flour; 2¼ cups homemade beef stock or canned broth; 1 pound fresh cultivated button mushrooms, stems removed

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

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

½ cup Madeira
2¾ cups Berta’s Chicken Stock or canned broth

Thanksgiving
Soup

Method

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.
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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Ingredients

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