Mushroom Soup


  • 4 ounces dried porcini mushrooms
  • ¾ cup Madeira wine
  • 1 stick unsalted butter
  • 1 cup onion, chopped
  • 1 shallot, chopped
  • 2 lbs. mixed mushrooms, thinly sliced
  • 4 cups chicken stock


  • Soak porcini mushrooms in Madeira for 1 hour before cooking.
  • Saute onions and shallots in butter until soft, then add the mixed mushrooms and sauté for 15 minutes. Add salt pepper to taste.
  • Drain porcini mushrooms, but save the liquid & add them to the pan. Cook for 5 minutes.
  • Add the madeira wine/mushroom liquid, and cook for 3 minutes. Then add chicken broth and bring to a boil.
  • Reduce to a simmer and cook for 45 minutes. Puree some of the soup, if desired, and return to pot.
  • Add a dollop of crème fraiche to serve with a slice of fontina cheese toast.

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