Cream of wild mushroom soup recipe | Taste of France®

Name: Cream of wild mushroom soup recipe | Taste of France®
Ingredients: 5 medium shallots (about 5 ounces or 140 g), peeled; About 5 medium (3½ ounces or 100 g) button mushrooms, washed and drained; About 12 (3½ ounces or 100 g) shiitake mushrooms, stemmed (you can save the stems for the stock pot!); About 3 (7 ounces or 200 g) cep or porcini mushrooms (you can also use cremini, or any type of wild mushroom you find at the market); 2 tablespoons (30 g) butter; 2½ cups (600 ml) chicken stock, room temperature; 1½ teaspoons fine sea salt; A few twists of the pepper mill; 1¼ cups (300 g) heavy cream

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This earthy wild mushroom soup is perfect for taking advantage of autumn’s bounty of fresh wild mushrooms.

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Ingredients

5 medium shallots (about 5 ounces or 140 g), peeled
About 5 medium (3½ ounces or 100 g) button mushrooms, washed and drained
About 12 (3½ ounces or 100 g) shiitake mushrooms, stemmed (you can save the stems for the stock pot!)
About 3 (7 ounces or 200 g) cep or porcini mushrooms (you can also use cremini, or any type of wild mushroom you find at the market)
2 tablespoons (30 g) butter
2½ cups (600 ml) chicken stock, room temperature
1½ teaspoons fine sea salt
A few twists of the pepper mill
1¼ cups (300 g) heavy cream