**Wild Mushroom Soup**

Wild Mushroom Soup

Wild Mushroom Soup

Any mushrooms will do but wild ones have more flavour.

1 small cooking onion, chopped finely
2 tablespoons oil
1 pound fresh wild mushrooms, any variety, washed with stems separated from the tops
Freshly ground pepper
1 teaspoon salt or to taste
3 cups water, divided
2 cup whole milk or light 10% cream or 1 cup 35% cream
1 tablespoon dried parsley
Optional: ¼ cup of dry white wine

Stir-fry chopped onion is a medium pot or wok. Onions are completely cooked when they are translucent.

Finely chop the stems of the mushrooms, add them to the onions along with several twists of fresh black pepper and salt to taste. Add one cup of hot water, stir and cook for 10 minutes, or until mushrooms are soft. Remove from the heat and leave in the pot or wok. When cooled, use a handheld blender to puree the mixture.

Thinly slice and then roughly chop the tops of the mushrooms. Add the mushrooms and the remaining ingredients to the wok. Stir and simmer for 25-30 minutes or until the mushrooms are well cooked. Stir occasionally and add more water if the soup becomes too thick.

Garnish bowls of soup with a sprinkling of parsley.

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About Roz Weitzman's World

Periodically in China since 2005 to research my cookbooks and travel in China and southeast Asia. Loving the experience. Want to keep in touch with my friends and family all over the world! I published my Chinese Cookbook called 'Roz Weitzman's World of Chinese Comfort Food'. This week I published my latest in my series of Chinese cooking called "Roz Weitzman's World of Yunnan Food". Please won't you scribble a thought or two. I really appreciate your comments! AND IF YOU SHOULD WISH TO REPOST MY RECIPES OR OTHER OF MY POSTS ON YOUR OWN BLOG, BE SO KIND AS TO POST A LINK BACK TO MY BLOG AND GIVE ME CREDIT FOR MY ORIGINAL WORK. MANY THANKS IN ADVANCE.

Posted on Friday, January 31, 2014, in Friends, Just for Fun, Recipes and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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