Mushroom Foraging & Mushroom Soup Recipe | LETumEAT - MilkRun

Name: Mushroom Foraging & Mushroom Soup Recipe | LETumEAT - MilkRun
Ingredients: 5 lbs mushrooms (we like to use a mix of button mushrooms, lobster mushrooms and chanterelles); 6 shallots, peeled and sliced; 4 garlic cloves, peeled and sliced; 1/2 lb butter, unsalted; 1 Tbsp thyme, chopped; 1 Tbsp rosemary, chopped; 2 bay leaves, whole; 2 cup white wine; 2 cup marsala cooking wine; 1 gallon heavy cream; 1/2 gallon whole milk; 2 Tbsp Banyuls vinegar (substitute sherry vinegar if Banyuls is not available); 2-3 Tbsp soy sauce; salt & white Pepper to taste; 2 bunches of chives, minced (for garnish)

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Mushroom Foraging in the Pacific Northwest inspired Mushroom Soup Recipe from the Chefs of LETumEAT.

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Ingredients

5 lbs mushrooms (we like to use a mix of button mushrooms, lobster mushrooms and chanterelles)
6 shallots, peeled and sliced
4 garlic cloves, peeled and sliced
1/2 lb butter, unsalted
1 Tbsp thyme, chopped
1 Tbsp rosemary, chopped
2 bay leaves, whole
2 cup white wine
2 cup marsala cooking wine
1 gallon heavy cream
1/2 gallon whole milk
2 Tbsp Banyuls vinegar (substitute sherry vinegar if Banyuls is not available)
2-3 Tbsp soy sauce
salt & white Pepper to taste
2 bunches of chives, minced (for garnish)