This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Bartolotta's Lake Park Bistro Wild Mushroom Soup
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- #80233
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup butter
2 pounds button mushrooms
2 ounces fresh (or rehydrated dried) porcini mushrooms
4 ounces shiitake mushrooms
1 small onion, julienne cut
1 large potato, peeled and thinly sliced
2 leeks, sliced
2 tablespoons flour
1 pinch dried thyme
1/2 cup Madeira wine
1/4 cup brandy
4 cups hot chicken stock
1 1/2 cup whipping cream
white pepper to taste
salt to taste
ground nutmeg to taste
directions
In medium saute pan, brown butter over medium heat. Add mushrooms and onion. Cook until mushrooms and onion are lightly browned. Add potato and leek and cook until potato softens, 3 to 4 minutes.
Add flour and thyme. Cook 1 to 2 minutes over medium heat. Add wine and brandy. Cook until mixture thickens and is the consistency of a light paste. Add stock and let simmer 10 to 15 minutes.
Transfer soup to blender and blend slightly. Soup should still have chunks of mushroom visible. This may have to be done in batches.
Return soup to stove top. Add cream and seasonings and heat through.
added by
Fantomfan
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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