Prep Time: 20 min Cook Time: 30 min Ready In: 50 min
Serving Size: 8
Last weekend Kevin and I was bringing a couple of friends to tour around town. We stop by Steveton, Richmond, and they had a Farmer's Market there. I picked up some mushrooms they were $5/bag.
INGREDIENTS
1 Bag Wild Mushrooms, Finely Diced
2 Cloves Garlic, Finely Diced
1 Onion, Finely Diced
1/2 Cup Dry White Wine
3 Tbs Salt
3 Cans Chicken Stock, Unsalted
1/2 Stick Butter
2 Tbs Vegetable Oil
1 Can Evaporated Milk ( or 350 ml Cream)
DIRECTIONS
Bring a large pot to medium heat, add in oil, butter, garlic and onion and let it sautee for 5 minutes or until onions are translucent.
Add in wine, salt, and mushroom. Let it simmer for 2 minutes and add in chicken stock. Bring the soup to boil add in evaporated milk and boil for 2 more minutes. Serve immediately.
You can make the soup ahead of time. Just put the milk into the soup before serving.
Alternatively, you may substitute milk with cream. I didn't have any cream at home and the milk turned out to be good, but not as creamy as I wanted it to be.
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