Cream of Mushroom & Stinging Nettle Soup

Cream of Mushroom and Stinging Nettle Soup

Prep: 5 minutes
Cook time: 1hr
Total: 1hr 5min

Directions:

1. Pour a 1 oz pack of WSM dried mushrooms into a bowl. Add enough water to completely submerge the mushrooms. Let sit for 20 minutes.
   
   

2. Meanwhile, chop fresh mushrooms roughly. Dice half the onion and slice the other half. Chop stinging nettle roughly, be careful to use gloves if not frozen or dried to avoid stinging. Mince garlic.
   
   

3. Strain out rehydrated mushrooms. Reserve mushroom broth for later. Pat down mushrooms with clean linen or paper towel to remove excess water.
   
   

4. Heat a large pot to medium-low heat, and add 1.5 Tbsp butter. Once melted, add sliced onions. Cook until translucent.
   
   

5. Increase the heat to medium-high and add the rehydrated mushrooms, cooking for 4-5 minutes and stirring often. Add the nettles and cook for 2 more minutes.
   
   

6. Remove pot from heat and use an immersion blender to puree the mixture (a regular blender or food processor will work fine, be careful when transferring hot contents). Transfer the pureed mixture to a separate bowl.
   
   

7. Place the pot back on medium to low heat and add 1.5 Tbsp butter. Add the diced onion and cook for two minutes. Increase heat to medium high and add the fresh mushrooms.
   
   

8. Cook until they release their liquid and become soft, about 10 minutes. Add minced garlic and cook for 30 seconds. Add in the remaining 5 Tbsp of butter and allow to melt completely. Add 5 Tbsp flour and combine thoroughly.
   
   

9. Pour in marsala wine, continuing to stir. Slowly add broth, about ½ cup at a time until all the broth is used up (including mushroom broth from step three).
   
   

10. Reintroduce the blended mushroom mixture, stirring to combine completely. Slowly stir in the milk, and let simmer for ten minutes. Add salt and pepper to taste.
    

Ingredients

1 oz WSM Dried Mushroom Medley

½ lb fresh mushroom of choice

½ cup salted butter (1 stick)

1 large onion

3 large handfuls of stinging nettle

1 quart broth of choice

2 cups whole milk

½ cup marsala wine

5 Tbsp flour

5 cloves garlic

Salt and pepper to taste