Wild & Tame Mushroom Soup
By: Sarah Reid
Published: Thursday, February 3, 2011 - 6:40pm

Ingredients




1/2 large, sweet onion, diced
4 garlic cloves, minced
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 1/2 cups (6.5 oz) assorted mushrooms, chopped (I like a mix of lobster, oyster, lion's ma
2 cups water
2 cups mushroom stock
Salt and pepper to taste

Preparation

1 In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent. 2 Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes. 3 If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating. 4 Season to taste before serving.

About


From an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! It's called "Wild & Tame" because they utilize several different types of wild and "regular" mushrooms in the dish. If you can't find mushroom stock cubes, use vegetable stock - preferably homemade.
Amount Per Serving
Calories: 29.2
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 472.9 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.0 g
Protein: 1.8 g

Comments:
Margaret Barker

Thank you this has been most helpful even if it has taken me a couple of days to get. Definitely not computer savvy