Cream of Mushroom Soup | Blue Jean Chef - Meredith Laurence
Cream of Mushroom and Wild Rice Soup is hearty and perfect for those cooler weather days. It's easy to make in under an hour in a pressure cooker.
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Ingredients
- 1 ounce dried porcini mushrooms
- 1½ cups boiling water
- 3 tablespoons unsalted butter (divided)
- 3 shallots (diced)
- 3 ribs celery (small diced)
- 8 ounces cremini mushrooms (sliced)
- salt
- freshly ground black pepper
- ½ teaspoon dried oregano
- 8 ounces assorted fresh wild mushrooms
- ½ cup dry sherry
- 4 cups chicken (or vegetable stock)
- 1 cup wild rice (rinsed)
- 3 sprigs of fresh thyme
- 2 tablespoons butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 8 ounces shiitake mushrooms (stems removed)
- 1 tablespoon chopped fresh sage
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