Wild Mushroom Soup with Thyme

Categories: November 19
Yield: 1 servings

2 tb Butter; (1/4 stick)
1/3 c Minced shallots
1 1/2 lb Fresh wild mushrooms; (such
-as stemmed
; shiitake, oyster
; and crimini),
; coarsely chopped
1 tb Minced fresh thyme
3 Garlic cloves; minced
8 c Canned low-salt chicken
-broth; (about)
1 lb Russet potatoes; peeled, cut
-into
; 2-inch chunks
1/4 c Dried porcini mushrooms; *
-brushed clean of
; any grit
5 tb Madeira

Melt butter in heavy large pot over medium-high heat. Add shallots; saute 1
minute. Add fresh mushrooms; saute until tender, about 5 minutes. Add thyme
and garlic; saute until mushrooms are golden, about 8 minutes. Stir in 6
cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and
simmer until potatoes are very tender, about 25 minutes.

Working in batches, puree soup in blender. Return soup to pot. Mix in
Madeira and enough chicken broth to thin soup to desired consistency.
Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)

Bring soup to simmer and serve.

*Available at Italian markets, specialty foods stores and many
supermarkets.

Makes 12 servings.

Bon Appetit November 1999

Per serving: 747 Calories (kcal); 24g Total Fat; (30% calories from fat);
13g Protein; 108g Carbohydrate; 62mg Cholesterol; 276mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

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