Recipe of Favorite wild mushroom soup

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Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone's active participation. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Natural living is actually something we can all do, without difficulty. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to wild mushroom soup recipe. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare wild mushroom soup:

1. You need 1/2 oz of dried porcini mushrooms (about 2/3 cup).
2. Get 6 slice of bacon.
3. Prepare 3 of leeks ( white & green parts only),sliced & rinsed.
4. Provide 2 tsp of 2 salt & 2 pepper.
5. Use 1 lb of mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced.
6. Get 1/4 cup of madeira or cognac.
7. You need 1 of bay leaf.
8. Take 1/2 cup of creme fraiche, plus more for serving.
9. Prepare 3 tsp of of flat-leaf parsley.
10. Provide 3 tsp of thyme whole.

Instructions to make wild mushroom soup:

1. Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl.
2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan.
3. Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally.
4. When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes.
5. Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer.
6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes ).
7. Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top..

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