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Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
We are very mindful that having healthy snacks can help us feel better inside our bodies. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more healthy feeling. Eating fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
Whole grain meals are an outstanding choice for a fast wholesome snack. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Chips and crackers made from whole grains can be great for quick snacks to eat on the go. Whole grains are generally better than refined grains included in white bread.
You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to wild mushroom soup recipe. To make wild mushroom soup you need 10 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare wild mushroom soup:
- Provide 1/2 oz dried porcini mushrooms (about 2/3 cup)
- You need 6 slice bacon
- You need 3 leeks ( white & green parts only),sliced & rinsed
- Get 2 tsp 2 salt & 2 pepper
- Use 1 lb mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced
- Use 1/4 cup madeira or cognac
- Use 1 bay leaf
- Use 1/2 cup creme fraiche, plus more for serving
- Prepare 3 tsp of flat-leaf parsley
- You need 3 tsp thyme whole
Steps to make wild mushroom soup:
- Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl
- Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan
- Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally
- When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes
- Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer
- tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes )
- Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top.
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