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    You are in: Home / Australian / Wild Mushroom Soup With Horseradish Cream Recipe
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    Wild Mushroom Soup With Horseradish Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Samantha in Ut's Note:

    From epicurios.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a frying pan or skillet, sweat the onion, celery, garlic, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
    2. 2
      Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
    3. 3
      Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
    4. 4
      To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.

    Ratings & Reviews:

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    Nutritional Facts for Wild Mushroom Soup With Horseradish Cream

    Serving Size: 1 (481 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 631.2
     
    Calories from Fat 430
    68%
    Total Fat 47.8 g
    73%
    Saturated Fat 28.3 g
    141%
    Cholesterol 122.7 mg
    40%
    Sodium 583.8 mg
    24%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 11.8 g
    47%
    Protein 16.8 g
    33%

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