Wine cap mushroom soup recipe
Young wine cap mushrooms, with their distinctive burgundy-colored caps, can be eaten with the stem. If you have older, larger mushrooms with browner caps, it is recommended that you remove the stems as they can get rather stringy.
Wine cap mushrooms are well suited to braising, grilling, and sautéing and make an excellent base for a fantastic mushroom soup. We’ve included the recipe below!
2 tbsp. butter
1 cup of chopped onion
½ a cup of chopped leek
2 tsp of minced garlic
2 lbs of chopped Wine Cap mushrooms
1 tsp of salt
1 tsp of paprika
3 tbsp of fresh dill
2 tsp of fresh lemon juice
3 tbsp of flour
2 cups of vegetable stock
1 cup of milk or coconut milk
½ cup of creme fraiche
Salt and pepper for seasoning
Melt the butter over medium heat in a stockpot.
Add in the garlic, onion, leek, and saute for 5-minutes until the onions are tender.
Add the mushrooms, paprika, and two tablespoons of the dill and stir to combine. Bring to a slow simmer, cover with the lid, and cook for 10-minutes.
Remove the lid, stir, and then let simmer uncovered for another 5-7-minutes.
Once simmered, stir in lemon juice.
Sprinkle flour over the mixture, and simmer while stirring constantly for another 5-minutes.
Add the stock, cover, and cook for 10-minutes, stirring repeatedly.
Add the milk, turn heat to low, and whisk in creme fraiche a small amount at a time to avoid it splitting.
Garnish with salt and pepper to taste.
Serve and garnish with the last of the dill.