• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 tablespoons dried wild mushrooms
  • 1/2 cup dry sherry
  • 1 tablespoon olive oil
  • 1 cup finely chopped onions
  • 2 teaspoons minced garlic cloves
  • 4 cups chicken stock
  • 1 cup peeled and diced potatoes
  • 1 tablespoon minced, fresh thyme
  • salt to taste
  • freshly ground black pepper


  • Cooking Instructions
  • 1. Soak the dried mushrooms in the sherry for about 30 minutes. Lift the mushrooms out of the soaking liquid with a slotted spoon. Set aside. Strain the sherry and reserve.
  • 2. Heat the olive oil in a non-stick skillet over low heat. Add the onions and garlic and cook until softened.
  • 3. Add the chicken stock, fresh and rehydrated mushrooms, reserved sherry, potatoes, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, until the potatoes are very soft.
  • 4. Puree the soup and return it to the pot. Reheat and adjust the seasoning. Ladle the soup into bowls and sprinkle with parsley.

Categories: Mushroom  Soup  Soup 
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