German wild mushroom soup from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 47) by Andrew Barton

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Notes about this recipe

  • Rutabaga on November 29, 2019

    This soup is rich and comforting. I used a couple cups of homemade chicken stock, and only a little over one cup of cream - two cups would be excessively rich, I think. For mushrooms, we used chanterelles, which were nice, but I'd prefer including some heartier varieties if possible, like porcini, shiitake, or hedgehog. If you really like mushrooms, use more than a pound. Shallots would also be good in place of the onion.

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