Wild Mushroom Soup With Chive Cream And Madeira recipe | PCC Community Markets

Ingredients

• 1 2/3 pounds onion, peeled and quartered with layers separated
• 3 tablespoons olive oil
• 5 cups mushroom stock
• 5 teaspoons balsamic vinegar
• 1 teaspoon (scant) thyme, finely chopped
• 1/2 teaspoon (scant) rosemary, finely chopped
• 5 tablespoons Madeira
• 3 ounces silken tofu (by weight)
• 1/4 cup mushroom stock
• 1/4 cup low-fat sour cream
• 4 teaspoons chives, minced
• 3/4 pound wild or farmed mushrooms (or a combination), weighed after trimming
• 1/4 cup olive oil
• 1/4 cup shallots, minced
• 1 1/2 teaspoons thyme, finely chopped
• 3/4 teaspoon rosemary, finely chopped
• Additional minced chives for garnish
• Small Italian parsley sprigs for garnish